Carrot Cake Mix Cookies Recipes

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CARROT CAKE COOKIES



Carrot Cake Cookies image

This is a cake like cookie that tastes like carrot cake, but in cookie form.

Provided by Melissa

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 30m

Yield 36

Number Of Ingredients 12

½ cup butter, softened
1 cup brown sugar
2 eggs
1 (8 ounce) can crushed pineapple, drained
¾ cup shredded carrots
1 cup raisins
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons ground cinnamon
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
  • In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, stir in the crushed pineapple, carrots and raisins. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into the carrot mixture. Mix in the walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.
  • Bake for 15 to 20 minutes in the preheated oven, until bottoms begin to brown and cookies are set. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

Nutrition Facts : Calories 106.1 calories, Carbohydrate 14.4 g, Cholesterol 17.1 mg, Fat 5.1 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 85.3 mg, Sugar 7.4 g

CARROT CAKE COOKIES



Carrot Cake Cookies image

These yummy cookies taste just like bite-size carrot cakes! Michelle Nichols from Joplin, Missouri fills her irresistible treats with grated carrots, raisins and chopped pecans.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 28 cookies.

Number Of Ingredients 9

6 tablespoons butter, softened
3/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon each baking soda, salt and ground cinnamon
1 cup grated carrots
1/2 cup each raisins and chopped pecans

Steps:

  • In a bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and cinnamon. Gradually add to creamed mixture until blended. Stir in carrots, raisins and pecans., Drop by rounded tablespoonfuls 2 in. apart on ungreased baking sheets. Bake at 325° for 12-15 minutes or until edges are lightly browned and cookies are set. Cool for 2 minutes before removing to wire racks.

Nutrition Facts :

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