If you’re looking for a quick carrot cake fix, this is the recipe for you! This short & sweet cookie recipe comes together in minutes and starts with a box of cake mix.
Short & Sweet Carrot Cake Cookies? Yes, Please!
If you love carrot cake you might have already discovered my Carrot Cake cupcakes, a doctored cake mix recipe. I’ve also got a delicious frosting-in-the-mix carrot bundt cake, as well as a “from scratch” Aloha carrot cake with a tropical feel.
In this post, though? Well, this is a Short & Sweet recipe, which means there won’t be a lot of text for you to wade through. We’re going to dive right in!
Carrot Cake Cookie Ingredients
You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need.
COOKIES:
- 1 box carrot cake mix
- 1 stick (1/2 cup) room temperature butter (salted or unsalted, your choice)
- 2 eggs
- 1/2 cup add-ins (optional): could include raisins, shredded carrots, walnuts, pecans, coconut, etc. The choice is up to you!
FROSTING:
- 1 16-ounce package cream cheese, softened
- 1 cup powdered sugar
How to Make Carrot Cake Cookies
These are so simple, y’all!
Preheat oven to 350 degrees Fahrenheit.
Line two cookie sheets with parchment paper. Set aside.
Cream butter. Add eggs and carrot cake mix. Beat until smooth. If you’re adding the add-ins, this is the time. I added walnuts and raisins but you can add whatever you like.
Scoop onto lined cookie sheets. Lightly press down with palm. Place in preheated 350 degree oven and bake for 10 – 12 minutes or until golden brown. Remove and place on wire rack to cool.
Make the frosting: Beat cream cheese until light and fluffy. Add powdered sugar and mix until creamy and smooth. Spread frosting on cooled cookies. If you like, you can decorate with sprinkles or grated carrots. I used orange zest.
Serve and enjoy!
Store leftover cookies in an airtight container. They should stay good at room temperature up to four days, longer in the fridge. You can freeze these cookies to eat later. In fact, you can scoop the dough balls and freeze them to bake later, if you like. They should stay good in the freezer up to two months.
That’s it for this post, friends! I hope you enjoyed this Short & Sweet Carrot Cake Cookie recipe.
If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you’re at it, go ahead and pin some photos to your Pinterest boards!
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Easy Carrot Cake Cookies (Doctored Cake Mix)
If you’re looking for a quick carrot cake fix, this is the recipe for you! This short & sweet cookie recipe comes together in minutes and starts with a box of cake mix.
Ingredients
- COOKIES:
- 1 box carrot cake mix
- 1 stick (1/2 cup) room temperature butter (salted or unsalted, your choice)
- 2 eggs
- 1/2 cup add-ins (optional): could include raisins, shredded carrots, walnuts, pecans, coconut, etc. The choice is up to you!
- FROSTING:
- 1 16-ounce package cream cheese, softened
- 1 cup powdered sugar
Instructions
Preheat oven to 350 degrees Fahrenheit.
Line two cookie sheets with parchment paper. Set aside.
Cream butter.
Add eggs and carrot cake mix. Beat until smooth.
If you’re adding the add-ins, this is the time. I added walnuts and raisins but you can add whatever you like.
Scoop onto lined cookie sheets.
Lightly press down with palm.
Place in preheated 350 degree oven and bake for 10 - 12 minutes or until golden brown.
Remove and place on wire rack to cool.
Make the frosting: Beat cream cheese until light and fluffy. Add powdered sugar and mix until creamy and smooth.
Spread frosting on cooled cookies.
If you like, you can decorate with sprinkles or grated carrots. I used orange zest.
Serve and enjoy!
Store leftover cookies in an airtight container. They should stay good at room temperature up to four days, longer in the fridge. You can freeze these cookies to eat later. In fact, you can scoop the dough balls and freeze them to bake later, if you like. They should stay good in the freezer up to two months.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 207Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 53mgSodium: 132mgCarbohydrates: 21gFiber: 1gSugar: 17gProtein: 3g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.