When I was younger I thought that Carrot Cake was a ploy to make people eat their vegetables. A way to make people eat healthy at the dessert bar, a way to sneak veggies to your kiddos, a way to make sure the masses get their vitamin A!
If pizza is a vegetable, so is Carrot Cake…. I will vouch for it. ;)
However, as I grew up I fell in love with Carrot Cake. Now I can’t resist trying a piece with chunky carrot shreds and plump raisins in it. I LOVE chocolate, but a good looking piece of carrot cake will win me over every most of the time.
Instead of a Carrot Cake I opted to make some Carrot Cake Cookies. This was mostly done for the little ones, since they will pick cookies over anything else presented to them - including ice cream...
The best thing about these cookies? You only need 3 ingredients; butter, eggs and (drumroll.....)
Duncan Hines Classic Carrot Decadent Cake Mix
Yes, cake mix to make cookies!!
These cookies turned out AMAZING!! Not to mention they are easy as pie (actually easier) to make. Everyone loved them, even the kiddos. :)
Carrot Cake Cookies
Yields 24 cookies
Ingredients
1 box Duncan Hines Decadent Carrot Cake
3/4 cup butter, softened
1.5 eggs (man did I have a hard time finding half an egg, haha)
Directions
1. Heat oven to 350
2. Mix all ingredients in a bowl, including pouch of carrots and raisins that comes with the cake mix
3. On an ungreased cookie sheet, drop rounded tablespoonfuls - 2" apart
4. Bake for 9-11 minutes
5. Let cool on rack
6. Enjoy!
As part of the Foodbuzz Tastemaker Program, I received Duncan Hines Classic Carrot Decadent Cake Mix
