Best Carrot Cake Mix Cookies Recipes

CAKE MIX CARROT-PUMPKIN COOKIES

Cake Mix Carrot-Pumpkin Cookies image

Looking for a delicious dessert using Betty Crocker™ Super Moist™ carrot cake mix? Then try these easy pumpkin cookies topped with Betty Crocker® frosting.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h20m

Yield 32

Number Of Ingredients 6

Ingredients

1 box Betty Crocker™ Super Moist™ carrot cake mix
3/4 cup canned pumpkin (not pumpkin pie mix)
1/4 cup butter or margarine, melted
1 egg
1 container Betty Crocker™ Rich & Creamy cream cheese frosting
36 candy pumpkins

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Grease cookie sheets. In large bowl, mix cake mix, pumpkin, butter and egg; stir until well blended. Drop dough by rounded tablespoonfuls onto cookie sheets.
Bake 11 to 14 minutes or until puffed and set in center. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
Frost cookies with cream cheese frosting. Press 1 candy pumpkin onto each cookie. Store covered.

Nutrition Facts : Calories 150, Carbohydrate 27 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 150 mg, Sugar 19 g, TransFat 1 g

CARROT CAKE MIX COOKIES

Carrot Cake Mix Cookies image

A friend of mine wanted carrot cake cookies make with everything I would put in the cake. So I started with a spice cake mix and went from there.

Provided by Susan Bartley @skbartley

Categories Cookies

Number Of Ingredients 13

Ingredients

1 box(es) spice cake mix, i use duncan hines
1 can(s) 8 ounce crushed pineapple well drained
1/2 cup(s) raisins
1/2 cup(s) angel flake coconut
1 cup(s) carrots, grated
6 tablespoon(s) butter, melted
2 - eggs
CREAM CHEESE ICING
4 ounce(s) cream cheese
4 tablespoon(s) butter, room temperature
1 tablespoon(s) meringue powder (optional)
2 cup(s) sifted powdered sugar
- cream or milk to thin if needed

Steps:

Preheat oven to 350.
Combine cake mix, butter and eggs and mix together by hand. Add pineapple, raisins, coconut and carrots mix till combined, Be careful not to over mix the batter. You can also add 1/2 cup chopped pecans the the batter if desired.
Drop by spoonful onto parchment lined cookie sheet and bake for 10 to 12 minutes or until light golden brown. Let cool on cooling rack than ice with cream cheese icing.
For icing, cream together cream cheese and butter. Add powdered sugar and meringue powder and mix well, add a small amount of cream or milk to thin till spreadable. I beat my icing for 10 minutes with a flat paddle for a light and fluffy icing. I use meringue powder as it gives the icing a light crust making them easier to store.