CARROT CAKE MIX COOKIES
Enjoy Carrot cake mix cookies with decadent cream cheese icing. The secret is a cake mix and the entire recipe is super easy.
Provided by Desserts on a Dime
Categories Dessert
Time 25m
Number Of Ingredients 9
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!
Nutrition Facts : Calories 224 kcal, Carbohydrate 29 g, Protein 2 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 39 mg, Sodium 235 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
CAKE MIX CARROT CAKE COOKIES
I used one of my favorite supermarket shortcuts to make these Cake Mix Carrot Cake Cookies - cake mix! That's right, you can use cake mix to make delicious, soft and yummy cookies. It is the easiest way to bake cookies.
Provided by Vicky
Categories cookies
Time 14m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 109 kcal, Carbohydrate 13 g, Protein 2 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 14 mg, Sodium 154 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
CARROT CAKE SANDWICH COOKIES
This cookie's always been a favorite with my kids, and a best-seller at bake sales. If you want to gild the lily, you can add toasted chopped walnuts or pecans to the frosting. -Linda Ross, Williamsport, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a large bowl, cream 1 cup butter and brown sugar until light and fluffy. Beat in eggs and 1/2 teaspoon vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture just until combined. Stir in carrots, granola and cornflakes., Drop by rounded tablespoonfuls 2 in. apart on greased baking sheets; sprinkle with sugar. Bake 10-12 minutes or until edges are golden brown and cookies are set. Remove from pans to wire racks to cool completely., In a small bowl, beat cream cheese, cinnamon and remaining butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread frosting on bottoms of half of the cookies; cover with remaining cookies.
Nutrition Facts :
CARROT CAKE COOKIES WITH CREAM CHEESE FILLING
Yummy carrot cake in cookie form with cream cheese filling. These are a family favorite and a best seller at my bakery.
Provided by Shawna
Categories Desserts Cookies Sandwich Cookie Recipes
Time 2h15m
Yield 25
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Combine white sugar, brown sugar, and butter for cookies in a mixing bowl. Beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla extract and mix on medium speed until well combined.
- Sift flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt together in a bowl. Mix into butter mixture on low speed until well combined. Mix in oats and carrots, followed by raisins and walnuts.
- Chill for 1 hour in the refrigerator.
- Scoop batter onto the prepared baking sheets using a tablespoon-sized scoop, leaving about 2 inches between cookies.
- Bake in the preheated oven until edges are set, 12 to 15 minutes. Remove from the oven and let cool on a wire rack.
- Beat cream cheese in a mixing bowl to soften. Add butter and mix until combined. Beat in confectioners' sugar, followed by vanilla extract. Beat 30 seconds more to lighten.
- Spread frosting onto one cooled cookie. Sandwich together with another. Repeat with remaining cookies.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 45.7 g, Cholesterol 52.2 mg, Fat 16.7 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 9.3 g, Sodium 134.2 mg, Sugar 32 g
CARROT CAKE COOKIES
This is a cake like cookie that tastes like carrot cake, but in cookie form.
Provided by Melissa
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
- In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, stir in the crushed pineapple, carrots and raisins. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into the carrot mixture. Mix in the walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 15 to 20 minutes in the preheated oven, until bottoms begin to brown and cookies are set. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 106.1 calories, Carbohydrate 14.4 g, Cholesterol 17.1 mg, Fat 5.1 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 85.3 mg, Sugar 7.4 g
EASY CARROT CAKE COOKIES
Moist carrot cake in a bite-sized cookie-what could be better than that?
Provided by By Inspired Taste
Categories Dessert
Time 1h15m
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-SPICE COOKIES
Featuring carrot cake and cranberries, spiced cookies are drizzled with cream cheese frosting to add a bit of sweetness.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 48
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, beat cake mix, flour, butter and eggs with electric mixer on low speed 1 minute. Stir in cranberries.
- On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart.
- Bake 10 to 13 minutes or until edges are set. Immediately remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
- In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Drizzle frosting over cookies. Store covered.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 7 g, TransFat 0 g
CARROT CAKE MIX COOKIES
Carrot cake mix cookies only require three simple ingredients to make easy cake batter cookies. It's a delicious treat any day of the week and a perfect addition to your Easter dessert menu!
Provided by Kat Jeter & Melinda Caldwell
Categories Dessert
Time 45m
Number Of Ingredients 3
Steps:
- In a large bowl combine the cake mix, eggs, and vegetable oil. Stir until the dough comes together.
- Chill the dough in the refrigerator for 20-30 minutes.
- Preheat oven to 350 degrees F.
- Measure dough into two tablespoon portions (1.5 ounces) rolling it into balls.
- Place on a parchment paper lined baking sheet two inches apart.
- Bake in oven for 9-11 minutes. Let cool on the baking sheet for 5 minutes then remove the cookies and let cool completely.
Nutrition Facts : ServingSize 1 cookie, Calories 245 kcal, Carbohydrate 23 g, Fiber 1 g, Fat 16 g, SaturatedFat 4 g, Protein 3 g, Cholesterol 67 mg, Sodium 260 mg, UnsaturatedFat 7 g
CARROT CAKE COOKIES FROM A CAKE MIX (WITH FROSTING)
These easy carrot cake cookies are made from a cake mix, are super moist and soft then covered in cinnamon cream cheese frosting and sprinkled with crushed walnuts.
Provided by Kara @ Quick and Easy Baking
Categories Dessert
Time 30m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper. Set them aside.
- In a large bowl add the room temperature butter and cream cheese. Mix with an electric mixer on medium until smooth.
- Add the dry carrot cake mix, eggs and vanilla extract and mix on medium until well combined.
- Scrape down the sides and bottom of the bowl and mix again to make sure all ingredients are well combined.
- Add any additional ingredients you want, like raisins, chocolate chips, nuts etc. Use a large spoon to stir them in. Dough will be sticky.
- Drop by rounded tablespoonful onto baking sheets. Make sure there are a couple inches between each cookie.
- Bake in a preheated oven for 15-18 minutes. Cool the pan on a wire rack for five minutes, then transfer the cookies to the cooling rack to cool completely before adding the frosting.
- Add the room temperature cream cheese and the room temperature butter to a mixing bowl and mix with an electric mixer on medium-high.
- Add the vanilla, cinnamon, confectioner's sugar, milk and corn syrup and mix until smooth. The corn syrup is optional, but will help the frosting set up (firm up) on the cookies a bit better.
- Use a spoon to swirl frosting onto each completely cooled cookie.
- Optional: Sprinkle the tops of cookies with crushed walnuts.
- Let the cookies sit out for about 20 minutes for the frosting to firm up a bit.
Nutrition Facts : Calories 87 kcal, Carbohydrate 14 g, Protein 1 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 36 mg, Sodium 37 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
CARROT CAKE COOKIES
These yummy cookies taste just like bite-size carrot cakes! Michelle Nichols from Joplin, Missouri fills her irresistible treats with grated carrots, raisins and chopped pecans.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 28 cookies.
Number Of Ingredients 9
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.
Nutrition Facts :
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EASY CARROT CAKE MIX COOKIES - YELLOWBLISSROAD.COM
From yellowblissroad.com
4.5/5 (2)Total Time 25 minsCategory DessertCalories 151 per serving
- Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper and set aside.
- Using an electric mixer, mix ingredients on low speed for 30 seconds, then on medium speed for a minute. The batter will be thick; just make sure that all of the cake mix has been incorporated.
- Fold in your mix-ins. I added half a cup of raisins and half a cup of chocolate chips - because everything's better with chocolate!
- Drop by rounded tablespoons onto a baking sheet. Press down slightly with your fingers to flatten.
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