carrot cake jumbles

★★★★★ 1 Review
msmarbi avatar
By Marlene B
from Camano Island, WA

This recipe appeared in our newspaper today. It sounds so good that I thought I would share.

★★★★★ 1 Review
serves 54 cookies
prep time 30 Min
cook time 15 Min

Ingredients For carrot cake jumbles

  • 1 box
    carrot cake mix
  • 1/3 c
    vegetable oil
  • 2 lg
    eggs
  • 1 tsp
    pumpkin pie spices
  • 1 1/2 c
    carrots, grated
  • 1 c
    raisins or dried cranberries
  • 1/2 c
    pineapple, crushed and drained
  • 1 1/4 c
    walnuts or pecans, finely chopped
  • CREAM CHEESE FROSTING
  • 6 oz
    cream cheese, softened
  • 1/4 c
    butter, softened
  • 1 tsp
    vanilla extract
  • 2 1/4 c
    powdered sugar, sifted

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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