Iced Carrot Cake Cookies
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Our cake mix shortcut will have you in and out of the kitchen in no time and will leave you with the most delicious Iced Carrot Cake Cookies you've ever tasted!
What You'll Need:
- 1 (18-ounce) package carrot cake mix
- 1 (8-ounce) can crushed pineapple, drained
- 2 carrots, finely shredded
- 2 eggs
- 2 tablespoons vegetable oil
- 1 cup chopped pecans
- 1 (16-ounce) container cream cheese frosting
What To Do:
- Preheat oven to 350 degrees F. Coat baking sheets with cooking spray.
- In a large bowl, combine cake mix, pineapple, carrots, eggs, and oil; beat 3 to 4 minutes, or until well blended. Stir in pecans. Drops by teaspoonfuls 1 inch apart on prepared baking sheets.
- Bake 14 to 16 minutes, or until edges are golden. Remove to a wire rack to cool, then frost with cream cheese frosting. Store in an airtight container.
Mmmm! If you love these Iced Carrot Cake Cookies as much as we do, you'll want to try another one of our favorites: Pineapple Citrus Cream Squares!
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