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20 minutes
1 hour 15 minutes
- 1 box Betty Crocker™ Delights Super Moist™ Carrot Cake Mix
- 1 box (4-serving size) vanilla instant pudding and pie filling mix
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup grated zucchini, squeezed dry
- 1 cup grated carrot
- 1 pouch (7 oz) Betty Crocker™ Cookie Icing white icing
- Preheat the oven to 350°F and prepare two cookie sheets lined with parchment paper.
- Combine cake mix, pudding mix, oil, and eggs in a large bowl until well mixed. Fold in zucchini and carrot. Spoon rounded tablespoonfuls of dough onto cookie sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes until edges are lightly browned. Let them cool for 3 minutes before transferring to cooling racks. Allow cookies to cool completely for about 30 minutes.
- Drizzle the delicious icing over the cookies and allow it to set for about 5 minutes.
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