Carrot Cake Jumbles
By
Marlene B
@msmarbi
1
This recipe appeared in our newspaper today. It sounds so good that I thought I would share.
Rating:
★★★★★ 1 vote5
Serves:
54 cookies
Prep:
30 Min
Cook:
15 Min
Ingredients
-
1 boxcarrot cake mix
-
1/3 cvegetable oil
-
2 largeeggs
-
1 tsppumpkin pie spices
-
1 1/2 ccarrots, grated
-
1 craisins or dried cranberries
-
1/2 cpineapple, crushed and drained
-
1 1/4 cwalnuts or pecans, finely chopped
-
CREAM CHEESE FROSTING
-
6 ozcream cheese, softened
-
1/4 cbutter, softened
-
1 tspvanilla extract
-
2 1/4 cpowdered sugar, sifted
How to Make Carrot Cake Jumbles
- Preheat oven to 350F. Position oven racks in middle. Spray cookie sheets with nonstick cooking spray.
- 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.
- 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.
- Drop dough by teaspoonfuls, 2 inches apart onto prepared cookie sheets. If desired, sprinkle tops with nuts. Gently press nuts into dough.
- 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.
- 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.
