Sometimes it’s difficult to figure out what to do with the vegetables when your garden starts going crazy and it’s times like this that these recipes come in handy. Although I love eating carrots raw I have to admit having a cookie is much more enjoyable! This fall your garden may be overrun with carrots and there is no better time to get making these Easy Carrot Cake Cookies because they freeze nicely and make a great addition to that holiday cookie tray you are putting together. I know these are usually the first ones to go….so enjoy!
- 1 box Duncan Hines Decadent Classic Carrot cake mix
- 1 stick unsalted butter - melted
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup white chocolate chips
- 1/2 cup Heath toffee bits
- Betty Crocker cream cheese icing (in a pouch)
- 18-20 pecan halves
- Preheat oven to 350°.
- Line 2 cookie sheets with parchment paper and set aside.
- Open up the carrots and raisin pouch inside the cake mix box and soak in 1 cup warm water for 5 minutes.
- After five minutes, strain the carrots and raisins to remove any excess water. Set aside.
- In a large mixing bowl, add the cake mix, butter, eggs, vanilla extract and cinnamon. Mix until well incorporated.
- Stir in the carrots and raisin mixture.
- Fold in the white chocolate chips and heath toffee bits.
- Place cookie dough in refrigerator and chill for at least 30 minutes.
- Using your hands, shape the dough into 18 balls and drop on the cookie sheets (9 per sheet) at least 2 inches apart.
- Bake at 350° for 12 to 14 minutes. Cookies are done when an inserted toothpick comes out clean.
- Let cookies cool on cookie sheets for 5 minutes.
- Transfer to wire racks to completely cool.
- Once cooled, frost each cookie with the cream cheese cookie icing.
- Add one pecan half on top of each cookie.
**store in an airtight container if not using right away