Carrot Cake Cookies From A Cake Mix With Frosting Recipes

CAKE MIX CARROT CAKE COOKIES

Steps:

• Line a baking sheet with parchment paper. Preheat the oven to 350 degrees. Pour the carrot cake mix into a large bowl.
• Add in 1/3 cup of oil.
• Add 2 eggs and 1 teaspoon of vanilla to the bowl.
• Mix until all the ingredients have been thoroughly combined.
• Use a tablespoon to scoop out the cookie dough and place the cookie dough on the cookie sheet a few inches apart.
• Bake for 8-9 minutes. You'll want to remove these before they completely firm up.
• After you remove the cookies from the oven, let them cool for a few minutes and then move them to a baking rack to cool.

CARROT CAKE MIX COOKIES

Steps:

• Preheat the oven to 350 degrees.
• Mix the cookie ingredients together in a medium size bowl. The batter will be thick.
• Spoon into balls, place on a baking sheet and flatten out slightly with a spoon or the bottom of a glass cup .
• Bake for 10-12 minutes until cookies brown SLIGHTLY on the edges.
• Let the cookies cool for approximately 5 minutes on the baking sheet and then transfer to a wire rack to cool completely.
• While the cookies are cooling, create the frosting. Beat together the cream cheese and butter until smooth. Gradually add in the powdered sugar 1 cup at a time and mix in between each cup until the frosting is the thickness that you desire. Stir in the vanilla extract.
• Icing the cookies with the cream cheese frosting.
• Top with the chopped walnuts and enjoy!

COCONUT CARROT CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan or 2 (8- or 9-inch) round cake pans with shortening; lightly flour.
• In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, vanilla and salt; beat on medium speed 1 minute. Stir in carrots, pineapple, nuts and coconut (batter will be thick). Pour into pan(s).
• Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• Meanwhile, make Cream Cheese Frosting. In medium bowl, beat cream cheese, butter and milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable.
• Frost 13x9-inch cake or fill and frost round layers with frosting. Store covered in refrigerator.

CARROT CAKE COOKIES

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.