CARROT CAKE COOKIES USING CAKE MIX RECIPES

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EASY CARROT CAKE COOKIES RECIPE - BETTYCROCKER.COM



Easy Carrot Cake Cookies Recipe - BettyCrocker.com image

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

1 box Betty Crocker™ Super Moist™ carrot cake mix
1 box (4-serving size) vanilla instant pudding and pie filling mix
1/2 cup vegetable oil
2 eggs
1 cup grated zucchini, squeezed dry
1 cup grated carrot
1 pouch (7 oz) Betty Crocker™ Cookie Icing white icing

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

CAKE MIX CARROT-PUMPKIN COOKIES RECIPE - BETTYCROCKER.COM



Cake Mix Carrot-Pumpkin Cookies Recipe - BettyCrocker.com image

Looking for a delicious dessert using Betty Crocker™ Super Moist™ carrot cake mix? Then try these easy pumpkin cookies topped with Betty Crocker® frosting.

Provided by Betty Crocker Kitchens

Total Time 1 hours 20 minutes

Prep Time 10 minutes

Yield 32

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ carrot cake mix
3/4 cup canned pumpkin (not pumpkin pie mix)
1/4 cup butter or margarine, melted
1 egg
1 container Betty Crocker™ Rich & Creamy cream cheese frosting
36 candy pumpkins

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease cookie sheets. In large bowl, mix cake mix, pumpkin, butter and egg; stir until well blended. Drop dough by rounded tablespoonfuls onto cookie sheets.
  • Bake 11 to 14 minutes or until puffed and set in center. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
  • Frost cookies with cream cheese frosting. Press 1 candy pumpkin onto each cookie. Store covered.

Nutrition Facts : Calories 150 , CarbohydrateContent 27 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 g, ServingSize 1 Cookie, SodiumContent 150 mg, SugarContent 19 g, TransFatContent 1 g

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