Skip to Content
Menu

Easy Carrot Cake Cookies

  • Save Recipe
  • Jump to Recipe
By Inspired Taste
Created Jun 11, 2012
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Moist carrot cake in a bite-sized cookie—what could be better than that?

Easy Carrot Cake Cookies

  • Prep Time 20 min
  • Total 1 hr 15 min
  • Servings 24
  • Ingredients 7
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

Instructions

  • Step 
    1
    Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Drizzle icing over cookies. Let stand until set, about 5 minutes.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved