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Easy Carrot Cake Cookies

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Easy Carrot Cake Cookies
  • Prep 20 min
  • Total 1 hr 15 min
  • Servings 24
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Moist carrot cake in a bite-sized cookie—what could be better than that?
By Inspired Taste
Created Jun 11, 2012

Ingredients

  • 1 box Betty Crocker™ Super Moist™ 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    These cookies are on the softer side and more cake-like.
  • tip 2
    Instead of white cookie icing, drizzle the cookies with melted white or milk chocolate.

Nutrition

Nutrition Facts are not available for this recipe
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