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! |
