From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Carrot Cake Mix Cookies
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Instructions
1
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Preheat oven to 350F. Line two cookie sheets with parchment paper or silicone baking mats and set aside. Also set up two cooling racks.
2
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Stir together the carrot cake mix and mix in the oil, eggs and vanilla, and continue beating for 2 minutes until well combined and no dry patches exist.
3
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Mix in the pineapple, grated carrot and white chocolate chips.
4
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Use a 1 Tablespoon cookie scoop to portion out the batter onto your prepared cookie sheets.
5
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Bake for 8-12 minutes, until the cookies are cracked on top and cooked through.
6
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Cool on the cookie sheets for 2 minutes before transferring to the cooling racks to cool completely.
My Calorie Intake
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Tips & Tricks (5)
- Moisture Magic 💧Drain crushed pineapple thoroughly to prevent excess moisture that could make your cookies too soft or cake-like.
- Chip Distribution Technique 🍪Toss white chocolate chips in a little flour before folding into the batter to prevent them from sinking and ensure even distribution.
- Grate Fresh Carrots 🥕For maximum flavor and moisture, use freshly grated carrots instead of pre-shredded, as they provide more natural sweetness and texture.
- Chill for Perfection ❄️Refrigerate the cookie dough for 30 minutes before baking to prevent excessive spreading and create a more concentrated flavor profile.
- Cream Cheese Drizzle Hack 🧀For a bakery-style finish, mix softened cream cheese with powdered sugar and a touch of vanilla to create a quick, delicious glaze for topping.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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