Carrot Cake Cookies

 

 

 

A cookie that is perfect for the spring season, uses a springtime ingredient like carrots. These Carrot Cake Cookies are delicious and soft cookies, bursting with the flavors of golden raisins, spices and of course grated carrots. They are so pretty and perfect with a hot cup of tea or a cold glass of milk in the afternoon. And, what a great way to add some healthy veggies to a sweet treat!

These cookies are so simple too. They are made with a carrot cake mix and I used carrots purchased from the grocery store, already grated, to save myself a step. The scent, while baking, filled my kitchen with the aroma of spices and I couldn't wait to give one a try, as soon as they were out of the oven.

Diabetic note: Since these were made from a cake mix, I couldn't control the sugar and use Splenda as a sugar substitute. I will only allow myself one cookie per serving to help control my daily carb count. No need to deprive yourself, as long as you use portion control :-)

 

Recipe for Carrot Cake Cookies

1 box carrot cake mix (any brand)

1 box instant vanilla pudding - 4 serving size

1/2 cup vegetable oil

2 eggs

1 cup golden raisins

1 cup grated carrot

Preheat oven to 350 degrees. Mix together carrot cake mix, pudding, vegetable oil and eggs in a large mixing bowl. Add grated carrots and golden raisins. Spray a cookie sheet with cooking spray. Place on cookie sheet using a cookie scoop or a tablespoon. Bake for 14-16 minutes. Enjoy!

 

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