My favorite all-time cake is Carrot Cake. Always has been. I think it may be the fact that the cake is always so moist, and the icing is so darn good. I have a cookie that I make, a Carrot Cake Cookie with Cream Cheese filling – oh my. I have to make and send on, my friend, or I will make myself sick on these. That recipe is for another time.
These cookies are for now. Just plain and simple “Carrot Cake Cookies. chewy, and good. These can be “personalized” by tossing in some extra chopped nuts, or raisins, to the batter. Or if you want to get crazy, throw in a handful or two of miniature sized dark or white chocolate morsels for a sweet surprise. My, what a treat from a “cake mix”. So step to it and make you a batch!
These would make a nice surprise for a new neighbor, a friend who needs cheering up, or a co-worker with a special day in the future.
Carrot Cake Cookies
1 (18.25-ounce) box white cake mix
1/2 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1/2 cup finely grated carrot
1/2 cup chopped walnuts (or pecans if you prefer)
2 eggs, lightly beaten
1/3 cup vegetable oil
In a large bowl, combine cake mix, cinnamon, pumpkin pie spice, carrot and nuts.
In a medium bowl, combine eggs and oil. add egg/oil mixture to cake mixture, and stir until well combined (also throw in any other ingredient at this time like any raisins, or craisins, or dried cranberries, or mini morsels). cover, and chill at least 1 hour.
Preheat oven to 350 degrees. Line baking sheet with parchment paper. (I love parchment paper – it works, and makes clean-up nice!)
Roll dough into 1-inch balls, and place 2 inches apart on prepared baking sheets. bake for 10-12 minutes or until edges turn golden brown. Cool on pan for 2 minutes. Cool completely on wire racks.
Have a great week!