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Easy Carrot Cake Cookies

Bloggers Adam and Joanne Gallagher from Inspired Taste make moist cookies that taste just like carrot cake!

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 (2) 1 Reviews
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  • Prep Time 20 min
  • Total Time 1 hr 15 min
  • Servings 24

Ingredients

1
box Betty Crocker® SuperMoist® carrot cake mix
1
box (4-serving size) vanilla instant pudding and pie filling mix
1/2
cup vegetable oil
2
eggs
1
cup grated zucchini, squeezed dry
1
cup grated carrot
1
pouch (7 oz) Betty Crocker® Cookie Icing white icing

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
  • 2 In large bowl, stir cake mix, pudding mix, oil and eggs until combined. Stir in zucchini and carrot. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheets.
  • 3 Bake 10 to 12 minutes or until edges are lightly browned. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  • 4 Drizzle icing over cookies. Let stand until set, about 5 minutes.

EXPERT TIPS

Expert Tips

These cookies are on the softer side and more cake-like.

Instead of white cookie icing, drizzle the cookies with melted white or milk chocolate.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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