carrot cake jumbles

How To Make carrot cake jumbles

• 1

  Preheat oven to 350F. Position oven racks in middle. Spray cookie sheets with nonstick cooking spray.
• 2

  Place half of cake mix in large mixing bowl along with oil, eggs and spices. Blend with electric mixer set on medium-high speed for 1 to 2 minutes, until smooth.
• 3

  Stir in remaining cake mix, grated carrots, raisins and drained pineapple with a wooden spoon until all dry ingredients are moistened. Dough will be stiff.
• 4

  Drop dough by teaspoonfuls, 2 inches apart onto prepared cookie sheets. If desired, sprinkle tops with nuts. Gently press nuts into dough.
• 5

  Bake for 11 to 14 minutes or until set at edges and just barely set at center when lightly touched. Cool for 1 minute on cookie sheets. Transfer to wire racks and cool completely. Frost cool cookies with cream cheese frosting.
• 6

  For frosting beat cream cheese, butter and vanilla in a medium bowl with electric mixer set on medium until smooth. Gradually add the powdered sugar, beating until smooth. Makes about 1 3/4 cups.
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