Monday, April 2, 2012

Crazy for Carrots

In Las Vegas, at the Wynn Hotel and in the buffet restaurant, they serve the best ever (seriously, the best) sauteed carrots, which literally swim in butter and as I always say, "Everything's better with butter."  This little family believes the Wynn buffet to be the best in Vegas, but that's just our opinion and actually, this little tidbit of silly yet delicious information has absolutely nothing to do with today's post, other than I love carrots.  So, when I came across this recipe for carrot cake cookies, I knew I had to try it. Those who delight in the deliciousness of carrot cake, will totally enjoy these cookies!

Carrot Cake Cookies ~

1 spice cake mix
1/2 cup all-purpose flour
1/2 cup vegetable oil
1/4 cup water
1 egg
1/2 cup shredded carrots
1/2 cup walnuts (or pecans)
1/2 cup raisins (optional - I opted out)
Prepared cream cheese frosting

1.   Preheat oven to 350, line cookie sheet with parchment paper
2.  Combine cake mix, flour, oil, water and egg in large bowl and mix.  Stir in carrots, nuts and raisins  until well-blended.
3.  Drop dough by rounded tablespoons 2 inches apart on cookie sheets.  Bake 14 minutes or until bottoms are golden brown.  Cool on cookie sheets for 2 minutes before moving to wire racks.
4.   Frost and enjoy!

Remember, embrace the mix!
Carrot cake cookies - page 4
This is it, all you need!
I usually put my cookie dough in the fridge before baking. Keep the dough in the fridge for a few days and bake just a few at a time for always fresh warm cookies.  Oh my!
These disappeared quickly and I was asked to share the recipe with our guests, gladly!

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