Carrot Cake Jumbles

Carrot Cake Jumbles Recipe

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Marlene B


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

★★★★★ 1 vote
54 cookies
30 Min
15 Min


1 box
carrot cake mix
1/3 c
vegetable oil
2 large
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


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


  • 1Preheat oven to 350F. Position oven racks in middle. Spray cookie sheets with nonstick cooking spray.
  • 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.
  • 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.
  • 4Drop dough by teaspoonfuls, 2 inches apart onto prepared cookie sheets. If desired, sprinkle tops with nuts. Gently press nuts into dough.
  • 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.
  • 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.

Printable Recipe Card

About Carrot Cake Jumbles

Course/Dish: Cookies
Hashtags: #Carrot, #jumbles