Carrot Cake Cookies

Not sure what it is about Autumn!  The growing season is just behind us and the gardens are all finished.  It’s time to dig up the potatoes, turnips, carrots and other root vegetables.  Speaking of carrots, add some cinnamon and ginger and a few other ingredients, and soon you will have sweet smells of baking in your home.  Looking for some ideas?  Try my new quick and easy recipe…

Carrot Cake Cookie

Preheat your oven to 350*F.

Prepare your baking sheets – the easiest way?  Lay a sheet of parchment paper on your baking sheets and give them a very light spray of cooking oil, i.e. Pam.


  • 1 box of Carrot Cake Mix (Betty Crocker, Duncan Hines)
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup chocolate chips
  • 1/2 cup pecans, chopped


Mix all ingredients in a mixing bowl for about 1 – 2 minutes.  You can do this by hand or using a mixer.  The batter will be very gooey and thick.

Add half a cup of chocolate chips and half a cup of chopped pecans.  Fold in.  If you do not have these ingredients of chocolate chips or pecans on hand, add walnuts, raisins, currents, etc.  Or, don’t add any other ingredients to the mixture. They are delicious either way.

Drop by teaspoonful on a prepared baking sheet.

Bake in a preheated oven for 11 – 12 minutes.  Rest in the pan for 3 minutes and then transfer your cookies to your wire baking racks.  The edges will be golden brown with a bit of a crunch but the centres will be a bit softer.


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