Carrot Cake Mix Cookies are the easiest way to enjoy the classic flavors of carrot cake with minimal effort! With a simple cake mix, a few basic ingredients, and no complicated steps, you can whip up soft, chewy cookies in under 30 minutes.
Packed with warm spices and sweet carrot goodness, these cookies are perfect on their own or topped with a luscious homemade cream cheese frosting for an extra indulgent treat.
You will also love these carrot cake cupcakes with cinnamon cream cheese frosting, and they will be delicious with a cup of Earl Grey Tea.
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The Best Thing About These Cookies
Carrot Cake Mix Cookies are just like a classic carrot cake but in a chewy, handheld treat. Topped with a rich cinnamon cream cheese frosting, these cookies come together effortlessly with just a few simple ingredients, making them the perfect quick and delicious cookie dessert for all your spring holidays. Enjoy them along with these other tea party cookies.
For a full list of ingredients and instructions, see the recipe card below.
Ingredients
- 15 oz Carrot Cake Mix
- Unsalted Butter
- Large Eggs
- Cream cheese
- Powdered Sugar
- Nuts
- Cinnamon
- Vegetable Oil
Substitutions and Variations
- Coconut Oil – Gives a slight coconut flavor and keeps the cookies moist.
- Spice Cake Mix – If you don’t have a carrot cake mix, use a spice cake mix and add ½ cup finely shredded carrots for a similar flavor.
- Walnuts – A classic alternative with a similar crunch.
- Frosting – Use canned ready-made cream cheese frosting to save time.
Step by Step Instructions
Step 1: In a Large Mixing Bowl, combine the cake mix, oil, eggs, and butter with a hand mixer.
Step 2: Add the nuts and mix with a spatula.
Step 3: Using a small cookie scoop, place them on two cookie sheets. Bake for 11-13 minutes.
Step 4: While cookies are baking, mix, cream cheese, butter, powdered sugar, vanilla extract and cinnamon until smooth. Either pipe with piping bag or spoon on a teaspoon on top of each cookie. Add nuts if desired.
Notes
- Don’t over bake or your cookies will come out hard and brittle.
- Let cookies cool for 5 minutes before you frost them.
- You can chill cookies for 10 minutes before baking if you prefer to keep their shape.
Storage Tips
- Unfrosted Cookies: Store them in an airtight container at room temperature for up to 5 days. You can also refrigerate them for up to a week if you prefer a firmer texture.
- Frosted Cookies: Since the cream cheese frosting contains dairy, store frosted cookies in a single layer in an airtight container in the refrigerator for up to 5 days. If stacking, place parchment paper between layers to prevent sticking.
- Freezing: For longer storage, freeze unfrosted cookies in an airtight container or freezer bag for up to 3 months. If freezing frosted cookies, flash-freeze them on a baking sheet first, then transfer them to an airtight container with parchment between layers. Thaw in the refrigerator before serving.
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Carrot Cake Cookie Recipe
Carrot Cake Mix Cookies
Ingredients
- 13.25 Ounce Box of Carrot Cake Mix
- 1/3 Cup Unsalted Butter Melted
- 2 Large Eggs
- 1/3 Cup Vegetable Oil
- 1/2 Cup Chopped Pecans Or Walnuts Optional
Frosting
- 1 8 Oz Cream Cheese
- 1/4 Cup Butter Unsalted
- 3 Cups Powdered Sugar Sifted
- 1 teaspoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1/4 Cup Chopped Pecans Optional
Instructions
- Preheat the oven to 350 degrees. Line two sheet pans with parchment paper.
- In a large mixing bowl, combine the carrot cake mix, oil, melted butter, and 2 eggs and mix with electric mixer.
- Add the chopped walnuts, or pecans if desired and fold in.
- Using a small cookie scoop, scoop the cookies onto the parchment paper. Place 9 on each cookie sheet.
- Bake the cookies for 11-13 minutes, turning the sheets half way through baking. do no over bake.
- Remove the cookies from the oven and cool before frosting.
- In a large mixing bowl, add the cream cheese and butter and cream the mixture for 2-3 minutes. Add the sifted powdered sugar, and the vanilla extract. Add a teaspoon of cinnamon if desired.
- Place frosting in a piping bag with Star Tip and swirl on top of cookie. You can also just place a teaspoon of frosting on top with a knife. Add optional nuts on top.
Notes
- Don’t over bake or your cookies will come out hard and brittle.
- Let cookies cool for 5 minutes before you frost them.
- You can chill cookies for 10 minutes before baking if you prefer to keep their shape.
