Friday, May 3, 2013


These cakey cookies are a wonderful substitute for carrot cake.
They are soft and puffy with a generous amount of shredded
carrots.  The cookie is great on its own but paired together with
cream cheese icing creates a deluxe treat.

The recipe calls for a spice cake mix which I was unable to find
in the grocery stores where I shop.  I chose a yellow cake and
added cinnamon for the spice.

The batter is quite thick which is necessary to make a cookie.

There is no mistaking the taste of carrot in the cookies.

A small cookie or ice cream scoop works so well at making the
an even size.  Otherwise use a heaping tablespoon measure.

A golden cookie, nicely rounded on the top
 makes a perfect whoopie pie.


1 pkg. spice cake mix (2 layer size)
(if using a yellow cake mix, add ½ tsp. cinnamon)
1 pkg. vanilla flavor instant pudding (4 serving size)
2 cups finely shredded carrots, about 3 large carrots
½ cup coarsely chopped pecans, toasted

Prepare cake batter as directed on package except reducing
water to 1/3 cup.  Stir in dry pudding mix, shredded carrots and
nuts.  Drop batter with a small cookie scoop onto parchment lined
baking sheet, about 2 inches apart.
Bake in preheated 350 oven for 15 to 16 minutes or until wooden pick
inserted in center comes out clean.  Cool on baking sheets for 2 minutes.
Remove to wire wrack to cool completely.
Put cookies together in pairs with Cream Cheese Icing.
Refrigerate or freeze.
Yield: about 20 sandwich cookies

Cream Cheese Icing

4 oz. cream cheese softened
¼ cup butter or margarine, softened
2 tsp. milk
½ tsp. vanilla
2 cups powdered sugar

Beat cream cheese, butter, milk and vanilla in bowl until fluffy.
Gradually beat in powdered sugar until smooth.
Yield: about 1¼ cups

1 comment:

  1. Hey, long time no see, Judy! Oh, but these look yummy!