carrot cake jumbles
(1 RATING)
This recipe appeared in our newspaper today. It sounds so good that I thought I would share.
No Image
prep time
30 Min
cook time
15 Min
method
---
yield
54 cookies
Ingredients
- 1 box carrot cake mix
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon pumpkin pie spices
- 1 1/2 cups carrots, grated
- 1 cup raisins or dried cranberries
- 1/2 cup pineapple, crushed and drained
- 1 1/4 cups walnuts or pecans, finely chopped
- CREAM CHEESE FROSTING
- 6 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 2 1/4 cups powdered sugar, sifted
How To Make carrot cake jumbles
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Step 1Preheat oven to 350F. Position oven racks in middle. Spray cookie sheets with nonstick cooking spray.
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Step 2Place 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.
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Step 3Stir in remaining cake mix, grated carrots, raisins and drained pineapple with a wooden spoon until all dry ingredients are moistened. Dough will be stiff.
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Step 4Drop dough by teaspoonfuls, 2 inches apart onto prepared cookie sheets. If desired, sprinkle tops with nuts. Gently press nuts into dough.
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Step 5Bake 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.
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Step 6For 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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