Carrot Cake Mix Cookies Recipes

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Whisk the flour, oats, pumpkin pie spice, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the carrots and beat until combined, then beat in the egg. Stir in the flour mixture with a rubber spatula until combined, then stir in the raisins.
• Line 2 baking sheets with parchment paper. Arrange scoops of dough (1 rounded tablespoon per cookie) about 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden and set around the edges but the centers are still soft, about 20 minutes. Transfer to racks and let cool completely on the baking sheets.
• Make the filling: Beat the marshmallow cream, cream cheese, butter and vanilla in a large bowl with a mixer on medium speed until thick and fluffy, about 3 minutes. Spread 1 tablespoon filling on the flat side of half the cookies; sandwich with the remaining cookies. Store in an airtight container in the refrigerator up to 2 days; bring to room temperature before serving.

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a bundt pan.
• I use Bakers Joy spray.
• Beat cake mix, water (milk), oil, eggs and pineapple on low speed 3 minutes.
• Stir in nuts and raisins.
• Pour into prepared pan.
• Bake for 50-55 minutes or until toothpick comes out clean.
• Cool in pan 15 minutes.
• Remove from pan and cool on wire rack.
• Cool at least 1 hour before frosting.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Combine white sugar, brown sugar, and butter for cookies in a mixing bowl. Beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla extract and mix on medium speed until well combined.
• Sift flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt together in a bowl. Mix into butter mixture on low speed until well combined. Mix in oats and carrots, followed by raisins and walnuts.
• Chill for 1 hour in the refrigerator.
• Scoop batter onto the prepared baking sheets using a tablespoon-sized scoop, leaving about 2 inches between cookies.
• Bake in the preheated oven until edges are set, 12 to 15 minutes. Remove from the oven and let cool on a wire rack.
• Beat cream cheese in a mixing bowl to soften. Add butter and mix until combined. Beat in confectioners' sugar, followed by vanilla extract. Beat 30 seconds more to lighten.
• Spread frosting onto one cooled cookie. Sandwich together with another. Repeat with remaining cookies.

Steps:

• Mix all the dry ingredients together first.
• Add in the carrots, applesauce, water, an raisins.
• Spray cookie sheets with non stick, butter flavored cooking spray and drop by heaping teaspoonfuls onto the cookies sheets 1 1/2 inches apart from one another. Make sure to flatten the cookies slightly because they will not really "spread out" at all.
• Bake at 275 degrees (yes, thats right -- 275!) for 18 minutes. DO NOT OVER BAKE.
• Let rest for a minute or two on the sheets before removing. Store in an air tight container and enjoy!