Carrot Cake Cookie Cups

Carrot Cake Cookie Cups
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Calories 169 cals
Total Fat 8 g
Cholesterol 36 mg
Dietary Fiber 0 g
Sodium 138 mg
Protein 2 g
Total Carbohydrate 21 g

Prep Time: 15 Minutes

Time to Table: 1 Hour 15 Minutes

Serves: 36


  • 21.4 ounce box carrot cake mix
  • 1 cup Daisy Sour Cream, divided
  • 1 large egg
  • 4 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1/4 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 1/4 cup chopped pecans
  • 1/8 teaspoon ground cinnamon


Heat the oven to 350 degrees. Coat 36 mini muffin cups with nonstick cooking spray. Empty the contents of the carrots and raisin pouch from the cake mix into a small bowl. Cover with hot tap water and let stand for 5 minutes. Drain well. Combine the cake mix, 3/4 cup sour cream and egg in a large bowl. Beat at medium speed for 1 to 2 minutes or until blended. Stir in the drained carrots and raisins. Spoon the batter into the muffin cups. Bake for 12 to 16 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack, press an indentation into the center of each cookie cup with the handle of a wooden spoon. Let stand until cool enough to handle and gently remove from the pan. Cool completely. Beat the cream cheese, 1/4 cup sour cream, butter and vanilla in a medium bowl at medium speed until blended. Slowly beat in the powdered sugar. Spoon or pipe into the indented center of the cookie cups. Sprinkle with the pecans and cinnamon.


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