Carrot Cake Kisses

Ingredients

Bakels Gold Label Carrot Cake Baking Mix

Cream Cheese Filling

Method

1. Gently beat together the carrot cake mix, eggs and butter until combined.
2. Cover and chill in the fridge for a minimum of 1 hour.
3. After an hour, turn oven on to 160°C fan bake and line 2 baking trays with baking paper and set aside.
4. Using a small (4cm) cookie scoop, scoop even amounts of chilled mixture and space out on prepared baking sheets.
5. Roughly 12 scoops per sheet.
6. Then bake for 10-11 minutes or until risen and lightly soft to the touch, rotating trays halfway through baking.
7. Immediately from the oven and while hot, you can use a round cookie cutter to shimmy around kisses to guide into perfect round shapes.
8. Leave to cool slightly before moving to wire racks.
9. Then, allow to cool completely before sandwiching together with filling.

Filling

1. To make the filling beat together the cream cheese and butter in a medium sized bowl for about 4-5 minutes or until incorporated and smooth.
2. Slowly beat in the icing sugar, followed by the vanilla extract.
3. Fill a piping bag (or simply use a knife or spoon) and pipe/blob half of the kisses with the cream cheese filling.
4. Sandwich together with the remaining half of kisses and enjoy.