Carrot Cake Jumbles And Cream Cheese Frosting

Total Time: 1 hr 22 mins Preparation Time: 40 mins Cook Time: 42 mins

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)
• 6 ounces cream cheese, softened
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 2 1/4 cups powdered sugar, sifted

Recipe

• 1 preheat oven to 350°. position oven rack in middle of oven; spray cookie sheets with nonstick cooking spray.
• 2 in a big bowl place half of the cake mix along with the oil, eggs, and pumpkin pie spice.
• 3 blend with an electric mixer set on medium-high speed 1-2 minutes, until blended and smooth.
• 4 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).
• 5 drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets.
• 6 if desired, sprinkle cookie tops with nuts; gently press nuts into dough.
• 7 bake 11-14 minutes or until set at edges and just barely set at center when lightly touched.
• 8 cool 1 minute on sheets; transfer cookies to wire racks with metal spatula and cool completely.
• 9 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.
• 10 gradually add the powdered sugar, beating until incorporated and smooth.
• 11 spread frosting over cooled cookies.