Delicious Carrot Cake Cookies made from Duncan Hines Carrot Cake Mix are perfect for any occasion.
- 1 box Duncan Hines Classic Carrot Cake Mix
- 2 eggs
- 1/2 cup butter (l stick softened)
- 1 cup hot tap water (used to hydrate carrots and raisins)
- 1 cup oatmeal
- 1/2 cup nuts (optional)
- 1 container of Duncan Hines Cream Cheese Frosting
- Preheat oven to 350°.
- Hydrate the carrots and raisins in 1 cup hot tap water. Allow to hydrate for a minimum of 5 minutes. Drain and squeeze out excess water.
- Beat butter and cake mix, add the two eggs. Add drained carrots and raisins to batter. Mix in the 1 cup of oatmeal and nuts (if desired).
- Spoon heaping teaspoons of batter onto lightly greased cookie sheets. Press batter out slightly with back of spoon. (cookies do not spread)
- Bake for 12 minutes at 350°.
- Cool on cookie sheets and then transfer to wire rack and allow to cool completely.
- Frost with Duncan Hines Cream Cheese Frosting and enjoy.
- Note: Good without frosting too.
Please log in or sign up to write a review or discussion.
Rating:
SueZ (1 discussion) on Sep 27, 2010 at 06:12 PM
Recipe is missing the measurement of carrots & raisins
Rating:
Westhardon (1 discussion) on Feb 25, 2010 at 10:21 PM
The recipe doesn't have a measurement for the raisins and carrots that are supposed to be hydrated because they come with the cake mix. Cheers!
