Preheat oven to 350. Position rack in center of the oven. Spray cookie sheets with Pam. (I put tin foil on the sheets, then sprayed them)
Place HALF of the cake mix in a large mixing bowl, along with the eggs, oil and pumpkin pie spice. Blend with mixer for one to two minutes until smooth. Stir in the remaining cake mix, grated carrots, raisins or cranberries and drained pineapple with wooden spoon until all dry ingredients are moistened; dough will be stiff.
Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets. If desired, sprinkle cookie tops with nuts; gently press nuts into dough. (I mixed them into the dough...didn't read this part until they were already in there)
Bake for 11 to 14 minutes or until set at edges and just barely set at center when lightly touched. (11 min worked for me) Cool for one minute on cookie sheets. Transfer to wire racks and cool completely. Spread cream cheese frosting over cooled cookies.
I love carrot cake and these cookies were soft and tasty. Next time I might try these as a bar for extra quickness. When frosting, I just covered very lightly and left half unfrosted. If I have leftover frosting, I just store in the fridge, tightly covered, and it keeps for a long, long time.
Originally Submitted
4/15/2012
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