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Easy Carrot Cake Cookies

 2 Ratings
1 Comments
  • Prep Time 20 min
  • Total Time 1 hr 15 min
  • Servings 24
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Moist carrot cake in a bite-sized cookie—what could be better than that?

Inspired Taste Recipe by Inspired Taste
June 11, 2012

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
99.4
% Daily Value
Total Fat
6.4g
10%
Saturated Fat
0.7g
4%
Cholesterol
15.5mg
5%
Sodium
84.0mg
4%
Total Carbohydrate
10.1g
3%
Dietary Fiber
0.2g
1%
Sugars
9.4g
Protein
0.6g
% Daily Value*:
Vitamin C
1.80%
2%
Calcium
0.50%
0%
Iron
0.70%
1%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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