carrot cake jumbles
(1 rating)
No Image
This recipe appeared in our newspaper today. It sounds so good that I thought I would share.
(1 rating)
yield
54 cookies
prep time
30 Min
cook time
15 Min
Ingredients For carrot cake jumbles
-
1 boxcarrot cake mix
-
1/3 cvegetable oil
-
2 lgeggs
-
1 tsppumpkin pie spices
-
1 1/2 ccarrots, grated
-
1 craisins or dried cranberries
-
1/2 cpineapple, crushed and drained
-
1 1/4 cwalnuts or pecans, finely chopped
- CREAM CHEESE FROSTING
-
6 ozcream cheese, softened
-
1/4 cbutter, softened
-
1 tspvanilla extract
-
2 1/4 cpowdered 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT