Carrot Cake Jumbles and Cream Cheese Frosting

For mom’s church ladies group Spring thing.

• Ready In: 1 hr 22 mins
• Yields: 4 1/2 dozen cookies

Ingredients

• 1 (18 1/4ounce) 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)

• Cream Cheese Frosting

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

Directions

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.