Carrot Cake Crinkle Cookies
My latest creation must be healthier than a cake with icing...
Yield
48 servingsPrep
15 minCook
15 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
cake mix
Duncan Hines - Classic Carrot Cake Mix (include pouch of real carrots and raisins) |
* | |
| 3 |
eggs
|
*
|
|
| ¼ | cup |
vegetable oil
|
|
| 1 ¼ | cups |
water
hot - to soak carrots and raisins |
|
| 2 | cups |
whole-wheat flour
|
|
|
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
cake mix
Duncan Hines - Classic Carrot Cake Mix (include pouch of real carrots and raisins) |
* | |
| 3 |
eggs
|
*
|
|
| 59 | ml |
vegetable oil
|
|
| 296 | ml |
water
hot - to soak carrots and raisins |
|
| 473 | ml |
whole-wheat flour
|
|
| 0 |
powdered sugar
|
*
|
Directions
Open carrot and raisin pouch and add hot water. Let stand 5 minutes or until most of the water is absorbed.
Blend dry cake mix, oil, eggs, carrots and raisins, and flour together.
Refrigerate for 3o minutes.
Preheat oven to 375.
Roll tablespoon of batter in powdered sugar and place on parchment lined tray.
Bake for approximately 15 mins.
