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Easy Carrot Cake Cookies

  • Prep 20 min
  • Total 1 hr 15 min
  • Servings 24

Moist carrot cake in a bite-sized cookie—what could be better than that? MORE + LESS -

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

Steps

Hide Images
  • 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

No nutrition information available for this recipe

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