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Carrot Cake Cookies

21st.Century.Chef's picture
Ingredients
  Spice cake mix 19 Ounce (1 Package, 18 To 19 Ounce)
  Egg 1 , slightly beaten
  Vegetable oil 1⁄2 Cup (8 tbs)
  Water 1⁄4 Cup (4 tbs)
  Ground cinnamon 1⁄2 Teaspoon
  Carrots 2 Medium, peeled
  Walnuts 1⁄2 Cup (8 tbs)
  Powdered sugar 2 Tablespoon
Directions

Preheat oven to 350°F.
Place cake mix, egg, oil, water and cinnamon in Classic 2-Qt Batter Bowl.
Combine with Mix 'N Scraper.
Grate carrots with Grater-Slicer (you should have about 1/2 cup) and add to cake mixture.
Chop walnuts with Food Chopper and stir into mixture.
Using small Stainless Steel Scoop, drop dough 2 inches apart on 15-inch Round Baking Stone.
Bake 18 to 20 minutes or until lightly browned.
Let cool 3 minutes.
Using Mini-Serving Spatula, transfer cookies to Non-Stick Cooling Rack.
Place powdered sugar in Flour/Sugar Shaker and sprinkle over cooled cookies.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Carrot

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