Easy Carrot Cake Cookies
Inspired Taste
Created Jun 11, 2012
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
Ingredients
- 1 box Betty Crocker™ Delights 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
Instructions
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Step1Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
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Step2In 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.
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Step3Bake 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.
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Step4Drizzle icing over cookies. Let stand until set, about 5 minutes.
Nutrition
Nutrition Facts are not available for this recipe
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