1 (18-ounce) package carrot cake mix
1 (8-ounce) can crushed pineapple, drained
2 carrots, finely shredded
2 eggs
2 tablespoons vegetable oil
1 cup chopped pecans

preheat oven to 350 degrees F. coat baking sheets with cooking spray.

in a large bowl, combine cake mix, pineapple, carrots, eggs, and oil; beat 3 to 4 minutes, or until well blended. stir in pecans. drop by teaspoonfuls 1″ apart onto baking sheets.

bake 14 to 16 minutes, or until edges are golden. remove to a wire rack to cool. serve warm, or allow to cool completely before serving.

makes about 5 dozen cookies.