Iced Carrot Cake Cookies

By dkanon

The goodness of carrot cake in a compact form! It makes sense - you start the cookie dough with carrot cake mix and finish with cream cheese frosting.

Ingredients

• 1 (18-ounce) package carrot cake mix
• 1 (8-ounce) can crushed pineapple, drained
• 2 carrots, finely shredded
• 2 eggs
• 2 tablespoons vegetable oil
• 1 cup pecans, chopped
• 1 (16-ounce) container cream cheese frosting

Details

Servings 40
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

Preheat oven to 350°F. Coat baking sheets with cooking spray.

In a large bowl, combine cake mix, pineapple, carrots, eggs and oil. Beat 3 to 4 minutes, or until well blended. Stir in pecans.

Drops by teaspoonfuls 1 inch apart on prepared baking sheets.

Bake 14 to 16 minutes, or until edges are golden.

Remove to a wire rack to cool, then frost with cream cheese frosting. Store in an airtight container.