Rumbamel's Carrot Cake Cream Cheese Cookies with Walnuts and Raisins

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Nutritional Info
  • Servings Per Recipe: 44
  • Amount Per Serving
  • Calories: 74.8
  • Total Fat: 3.0 g
  • Cholesterol: 3.6 mg
  • Sodium: 106.6 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 0.1 g
  • Protein: 0.9 g

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Submitted by:


I've always wanted to make these cookies. Super easy!! I've always wanted to make these cookies. Super easy!!
Number of Servings: 44


    -1 box, 18 oz, Betty Crocker Super Moist Carrot cake mix, dry
    -1 package, 8 oz, 1/3 less fat cream cheese, softened in the microwave about 15-20 sec.
    -8 T Smart Balance Buttery Spread, softened in the microwave about 10 sec.
    -1 large egg
    -1t vanilla
    -1/4 C or 30 g chopped walnuts like Diamond
    -1/4 C or 40 g chopped raisins


---Cream the softened cream cheese and buttery spread in a large bowl until mixed well. Add the egg and then mix again. Add the vanilla, walnuts, chopped raisins and cake mix and mix again.

---Cover and refrigerate for 2 hours.

---Roll into 44 balls about 1 T size and place on a lightly sprayed cookie sheet 2 " apart. Bake at 350 degrees for 9-11 min. or until tops are cracked. Cool 1-2 minutes before taking off the cookie sheet. ***The dough is very sticky! I just ended up dropping the scoops on the sheet and either leaving them mounded or smashing them down. Your preference. With the Smart Balance instead of butter they don't spread out.****

---Makes about 3 1/2 dozen or 44 cookies. 1 cookie per serving.


Serving Size: Makes about 44 servings of 1 cookie each.

Number of Servings: 44

Recipe submitted by SparkPeople user RUMBAMEL.

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