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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Carrot Cake Moon Pies Recipe

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This recipe for Carrot Cake Moon Pies is from THE PRIBYL FAMILY COOK BOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Pillsbury or Betty Crocker carrot cake mix
1 can Pillsbury or Betty Crocker cream cheese frosting mix
2 - 3 T. water
2 - 3 T. vegetable oil
1 egg
1/2 chocolate covered raisins
1/4 c. chopped pecans
Directions:
Directions:
Mix water, oil, and egg into the cake mix. Drop by 1 T. cookie scoop on parchment lined cookie sheets. Bake at 350 for 14 to 16 minutes. You want firm cookies. (make 24 cookies). Cool. Mix pecans and raisinettes into about 2/3 of the frosting in the can. Spread on back of one cookie, put a second cookie on it to form a sandwich.
Number Of Servings:
Number Of Servings:
12 moon pies
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
I entered this in a Sun Maid chocolate raisinette contest under the name:
Chocolate Raisinette Whoopee pies.
(I didn't win!)

 

 

 

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