Easy Carrot Cake Cookies

Name: Easy Carrot Cake Cookies
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Cuisine: Global
Ingredients: 237 milliliters grated carrot; 2 eggs; 198 grams pouch Betty Crocker® Cookie Icing white icing; 1 box (4-serving size) vanilla instant pudding and pie filling mix; 118 milliliters vegetable oil; 1 box Betty Crocker® SuperMoist® carrot cake mix; 237 milliliters grated zucchini, squeezed dry

One portion of this dish contains about 1g of protein, 7g of fat, and a total of 177 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 24. It can be enjoyed any time, but it is especially good for Easter. It is a good option if you're following a dairy free diet. Head to the store and pick up vegetable oil, carrot cake mix, cookie icing icing, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.

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Baking Paper

Baking Sheet

Oven

In large bowl, stir cake mix, pudding mix, oil and eggs until combined. Stir in zucchini and carrot. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheets.

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Cake Mix

Zucchini

Carrot

Dough

Egg

Cooking Oil

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Baking Sheet

Bowl

Bake 10 to 12 minutes or until edges are lightly browned. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.

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Baking Sheet

Oven

Drizzle icing over cookies.

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Icing