CARROT CAKE COOKIES MADE WITH CAKE MIX RECIPES
EASY CARROT CAKE COOKIES RECIPE - BETTYCROCKER.COM
Moist carrot cake in a bite-sized cookie—what could be better than that?
Provided by Inspired Taste
Total Time 1 hours 15 minutes
Prep Time 20 minutes
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
- In large bowl, stir cake mix, pudding mix, oil and eggs until combined. Stir in zucchini and carrot. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheets.
- Bake 10 to 12 minutes or until edges are lightly browned. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
- Drizzle icing over cookies. Let stand until set, about 5 minutes.
Nutrition Facts : ServingSize 1 Serving
CARROT CAKE (CAKE MIX) RECIPE - FOOD.COM
this is delicious, I started making it with a Duncan Hines carrot cake mix in the 1980's and had to switch to Betty Crocker when Duncan stopped making it. I actually made it for Miss Picky's first birthday and she will be 25 in June. The pineapple and raisins really make it moist and the the chopped pecans add a different texture. Try it with cream cheese frosting.
Total Time 55 minutes
Prep Time 5 minutes
Cook Time 50 minutes
Yield 1 bundt cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a bundt pan.
- I use Bakers Joy spray.
- Beat cake mix, water (milk), oil, eggs and pineapple on low speed 3 minutes.
- Stir in nuts and raisins.
- Pour into prepared pan.
- Bake for 50-55 minutes or until toothpick comes out clean.
- Cool in pan 15 minutes.
- Remove from pan and cool on wire rack.
- Cool at least 1 hour before frosting.
Nutrition Facts : Calories 4193.9, FatContent 216, SaturatedFatContent 32.8, CholesterolContent 846, SodiumContent 3723.5, CarbohydrateContent 527.3, FiberContent 10.7, SugarContent 80.4, ProteinContent 66.9
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