Carrot Cake Cookies
2017-12-19 06:54:23
Yields 24
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Cookies
- 1 box Carrot Cake mix ("Duncan Hines Decadent Carrot Cake" works best)
- 2 eggs
- 1 stick butter, softened
- 1 cup Quick Oats
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1 stick butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- orange and green food coloring
Cookies
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper and spray with pam.
- Remove the pouch of dehydrated carrots and raisins from the cake mix box and place in small bowl. Add 1 cup of hot water and let soak, 5 minutes. Drain and reserve.
- Meanwhile, in a large bowl beat together the cake mix, eggs and butter until incorporated. Add in carrots, raisins and oats.
- Spoon large tablespoons of batter onto baking sheets, pressing down slightly to flatten.
- Bake 12-15 minutes.
- Let cool before frosting.
Frosting
- In a large butter, cream together butter and cream cheese. Add in powdered sugar, 1 cup at a time, beating until smooth. Add vanilla extract and beat.
- Transfer 1/2 cup to a small bowl and mix in a few drops of orange food coloring. Transfer to a small ziplock bag and cut off one of the corners with scissors.
- Transfer 1/4 cup white frosting to a small bowl and mix in a few drops of green food coloring. Transfer to a small ziplock bag and cut off one of the corners with scissors.
- Once cookies are cooled, spread a heaping tablespoon of white frosting on the top of each cookie. Pipe the orange frosting into each cookie in triangle carrot shapes. Use the green frosting to pipe three small lines on the top of each carrot.
Adapted from Cookies and Cups
Adapted from Cookies and Cups
SALT & PREPPY https://www.saltandpreppy.com/
Comments