Ingredients
- 1 (18 1/4 ounce) package carrot cake mix
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- 1 1/2 cups grated carrots
- 1 cup raisins
- 1/2 cup canned crushed pineapple, well drained
- 1 1/4 cups finely chopped walnuts (optional)
- Cream Cheese Frosting:
- 6 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 2 1/4 cups powdered sugar, sifted
Directions
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Preheat oven to 350°. Position oven rack in middle of oven; spray cookie sheets with nonstick cooking spray.
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In a big bowl place half of the cake mix along with the oil, eggs, and pumpkin pie spice.
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Blend with an electric mixer set on medium-high speed 1-2 minutes, until blended and smooth.
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Stir in the remaining cake mix, grated carrot, raisins, and drained pineapple with a wooden spoon until all dry ingredients are moistened (dough will be stiff).
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Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets.
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If desired, sprinkle cookie tops with nuts; gently press nuts into dough.
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Bake 11-14 minutes or until set at edges and just barely set at center when lightly touched.
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Cool 1 minute on sheets; transfer cookies to wire racks with metal spatula and cool completely.
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Make frosting: in a bowl, beat the cream cheese, softened butter, and vanilla extract with an electric mixer on medium speed until blended and smooth.
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Gradually add the powdered sugar, beating until incorporated and smooth.
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Spread frosting over cooled cookies.