Carrot Cake Cookies From A Cake Mix With Frosting Food

CAKE MIX CARROT CAKE COOKIES

Steps:

• Line a baking sheet with parchment paper. Preheat the oven to 350 degrees. Pour the carrot cake mix into a large bowl.
• Add in 1/3 cup of oil.
• Add 2 eggs and 1 teaspoon of vanilla to the bowl.
• Mix until all the ingredients have been thoroughly combined.
• Use a tablespoon to scoop out the cookie dough and place the cookie dough on the cookie sheet a few inches apart.
• Bake for 8-9 minutes. You'll want to remove these before they completely firm up.
• After you remove the cookies from the oven, let them cool for a few minutes and then move them to a baking rack to cool.

FROSTED CARROT CAKE COOKIES

Steps:

• In a mixer, mix the following ingredients until smooth and fluffy: 1 cup powdered sugar, 1/4 cup room-temperature unsalted butter, 8-ounce brick Philadelphia Cream Cheese, 1 tablespoon heavy whipping cream, 1/8 teaspoon vanilla extract, 1 teaspoon orange zest, and 2 1/2 tablespoons lemon juice.
• Line a large baking sheet with parchment paper or spray with nonstick spray. Preheat oven to 350 degrees F.
• Beat 1/2 cup sugar, 1/2 cup brown sugar, 1 tablespoon molasses, 1 tablespoon coconut oil, and room-temperature butter until smooth.
• Add 1 cup carrots and 1 egg to the mixture, and beat until uniform.
• Mix in 1 1/2 cups self-rising flour, 1 1/2 teaspoons cinnamon, 1/4 teaspoon ground ginger, pinch of nutmeg, 1/2 cup chopped pecans, 1/2 cup raisins, and 1/4 cup oats until you get a uniform batter.
• Using an ice cream scoop (for bigger cookies, use a full-size scoop; for smaller cookies, use a smaller scoop), drop batter on baking pan 1 inch apart.
• Bake cookies for 20 minutes, and then cool on racks. Once cookies are cooled, spread frosting on each and top with crushed pecans and orange zest. Serve and enjoy!