Ingredients
Dry Ingredients
- 60 g carrot cake box cake mix
- 33 g FitFlour
- 1 dash cinnamon
Wet Ingredients & Mix-ins
- 3 tablespoons butter softened
- 2 tablespoons milk
- 3 tablespoons zero sugar cool whip
- 0.25 cup fresh carrots finely grated
- 2 tablespoons raisins
Icing
- 2 tablespoons powdered sugar alternative
- 1 teaspoon milk add slowly until desired consistency
Method
- Using a digital scale, measure out the cake mix, FitFlour, and cinnamon into a bowl. Whisk until completely integrated.
- Finely grate the fresh carrots.
- Add the butter, milk, zero-sugar Cool Whip, grated carrots, and raisins to the dry mix. Use a silicone spatula to fold the ingredients together until it forms a cohesive dough.
- Use a cookie scoop to divide the dough into 6 or 7 equal portions. Roll them into balls and place on a lined baking sheet.
- Gently press each dough ball down to flatten it before baking.
- Bake at 350°F (175°C) for 9 to 11 minutes until the edges are slightly golden.
- Immediately upon removing from the oven, gently press the puffed cookies down with a spatula to collapse the crumb. Let cool completely.
- Whisk the powdered sugar alternative with a small splash of milk to create a thick icing. Drizzle over the cooled cookies.