Sunday, December 16, 2012

Carrot Cake Cookie Recipe...



I came across a recipe online claiming it was really close to the recipe. After tasting it I don't think it is exact but it is still pretty darn good to get in your carrot cookie fix if you cannot make it to the world! The recipe made about 25 sandwich cookies. I made these for our work xmas party on Monday so hopefully all will enjoy! The recipe does make too much icing though. They are very moist & delicious! I did not add nuts to mine. I took mine out of oven at 10 minutes. I used a cookie scoop to make sure they were the same size & flattened with a fork. Please feel free to ask any questions about the recipe! I used the same brand box cake & used pineapple & coconut as recipe suggested. You cannot really taste them anyways. This was SUPER easy to make just in case some of you new bakers are intimidated by this recipe. Just follow the directions & you will be fine. :)

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Carrot Cake Cookies

Always remember to check your cookies at the earliest baking time specified and continue baking if necessary, checking every minute or so until your cake mix cookies are done. And only put cookie dough on cool cookie sheets, never warm, to prevent your cookies from melting and spreading too much.

These cookies should bake in about 10 to 12 minutes if you are not using additional wet ingredients such as carrots and pineapple. They will need a couple more minutes baking time if you do.

***Be sure to keep reading as I have included  recipe for Cream Cheese Frosting (you can use store bought if in a hurry, but homemade is simple and WORTH it!)



Carrot Cake Mix Cookies Recipe
1 (18.25-ounce) package of carrot cake mix (I like Duncan Hines Decadent Brand)
1/3 cup vegetable oil
2 large eggs
1 cup raisins or sweetened dried cranberries
Any of the following optional ingredients you choose: (The Decadent Mix includes Shredded Carrot)
1 teaspoon pumpkin pie spice
1 cup chopped nuts
1 cup grated peeled carrot
1/2 cup crushed pineapple, well drained
1/2 cup shredded coconut flakes
Preheat oven to 350F degrees. Line cookie sheets with parchment paper for best results. (Alternatively lightly spray cookie sheets with nonstick cooking spray.)
In a large bowl beat half the dry cake mix, oil, eggs, and pumpkin pie spice (if using) with an electric mixer on medium speed until well-blended and smooth, 1 to 2 minutes.
Stir in the, remaining cake mix and any optional additions you are using with a wooden spoon, just until combined.
Drop the dough by teaspoonfuls 2 inches apart onto prepared cookie sheets.
Flatten the cookie dough balls slightly with the back of a fork or the bottom of a glass.
Bake for 10 to 14 minutes, or just until the edges are set but the centers are still soft.
Remove from the oven and cool the cookies on the cookie sheet for 1 to 2 minutes and then transfer the cookies to a wire rack to cool completely.
Makes about 4 dozen Carrot Cake Mix Cookies (Adapted from Epicurious)

Sandwich 2 cookies together with a glob of Cream Cheese Frosting in the Middle

 Cream Cheese Frosting

2   8oz. Packages Cream Cheese Softened
1/2 cup Butter Softened
2 cups Confectioner's Sugar Sifted ( I didn't sift mine)
1 Tsp Vanilla Extract
2Tbsp Milk ( I used 1T)
Directions
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Add Milk if necessary to soften. Store in the refrigerator after use.





The final Product!

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