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 vote
Serves:
54 cookies
Prep:
30 Min
Cook:
15 Min
Ingredients
- 1 box
- carrot cake mix
- 1/3 c
- vegetable oil
- 2 large
- 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
- 6 oz
- cream cheese, softened
- 1/4 c
- butter, softened
- 1 tsp
- vanilla extract
- 2 1/4 c
- powdered sugar, sifted
CREAM CHEESE FROSTING
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.
