Recipe: Carrot Cake Cookies

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Items such as Mickey Bars, turkey legs, Dole Whips, and Citrus Swirls often get mentioned as some of the top treats in Walt Disney World. But there’s one treat that doesn’t get quite as much attention, even though it deserves it. I’m talking about the Carrot Cake Cookie at the Writer’s Stop in Disney’s Hollywood Studios. Whether you’re hungry to experience this delicacy again or want to try it for the first time, here’s how you can try it out at home!

I got this recipe from Growing Up Disney. I landed on this one because it appeared about as straightforward as my culinary experience would allow. I’m glad I did – they were delicious! They also passed the family taste test, so I don’t think you’ll regret it either. Here’s what you’re looking at:

Carrot Cake Cookies

8 ounces cream cheese, softened
4 ounces butter, softened
1/4 tsp vanilla extract
1 egg
1 cup hot water
1 box (18.25 oz) carrot cake mix (I suggest Duncan Hines)
1 container cream cheese icing or your own favorite recipe
Measure one cup very hot tap water in a glass measuring cup.  Soak carrot/raisin mixture for 5 minutes and then drain well, reserving the liquid.  Set aside to cool.  Blend first four ingredients.  (Use a mixer for this recipe.  It makes a dense dough.)  Gradually add cake mix, carrot/raisin mixture, and one to two tablespoons of the reserved soaking liquid. Drop by the spoonful onto ungreased cookie sheet.  Bake for 10-12 minutes at 350.  Don’t let them get too brown.  Cool for 3 minutes on cookie sheet and then transfer to a rack to cool completely.  Makes 3-4 dozen cookies.  Add a dollop of cream cheese icing to a cookie and top with another to make a sandwich.  Enjoy!
Click on the link in the recipe for more detailed explanations (along with pictures). Here’s a look at how mine turned out:
My Carrot Cake Cookie
Let me know how they work out for you!

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