Carrot Cake Jumbles and Cream Cheese Frosting

Name: Carrot Cake Jumbles and Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 1/4 ounce) package carrot cake mix; ⅓ cup vegetable oil; 2 large eggs; 1 teaspoon pumpkin pie spice; 1 ½ cups grated carrots; 1 cup raisins; ½ cup canned crushed pineapple, well drained; 1 ¼ cups finely chopped walnuts (optional); 6 ounces cream cheese, softened; ¼ cup butter, softened; 1 teaspoon vanilla extract; 2 ¼ cups powdered sugar, sifted

Servings: persons

1 (18 1/4 ounce) package carrot cake mix
⅓ cup vegetable oil
2 large eggs
1 teaspoon pumpkin pie spice
1 ½ cups grated carrots
1 cup raisins
½ cup canned crushed pineapple, well drained
1 ¼ cups finely chopped walnuts (optional)
6 ounces cream cheese, softened
¼ cup butter, softened
1 teaspoon vanilla extract
2 ¼ cups powdered sugar, sifted

1
Preheat oven to 350.
2
Position oven rack in middle of oven; spray cookie sheets with nonstick cooking spray.
3
In a big bowl place half of the cake mix along with the oil, eggs, and pumpkin pie spice.
4
Blend with an electric mixer set on medium-high speed 1-2 minutes, until blended and smooth.
5
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).
6
Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets.
7
If desired, sprinkle cookie tops with nuts; gently press nuts into dough.
8
Bake 11-14 minutes or until set at edges and just barely set at center when lightly touched.
9
Cool 1 minute on sheets; transfer cookies to wire racks with metal spatula and cool completely.
10
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.
11
Gradually add the powdered sugar, beating until incorporated and smooth.
12
Spread frosting over cooled cookies.

1062

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (18 1/4 ounce) package carrot cake mix, ⅓ cup vegetable oil, 2 large eggs, 1 teaspoon pumpkin pie spice, and more.

Yes, Carrot Cake Jumbles and Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!