Easy Carrot Cake Cookies with Cream Cheese Frosting
With a few simple ingredients, you can make easy delicious Carrot Cake Mix Cookies topped with a sweet cream cheese frosting in no time.
Servings: 18 Cookies
Calories:
Ingredients
Carrot Cake Cake Mix Cookies
- 1 box Carrot Cake Mix 15.25-ounce, I used Duncan Hines
- 2 large eggs
- ½ cup oil
- 1 cup of add-ins we used white chocolate chips, walnuts and coconut, but you could use raisins, chocolate chips as well.
Cream Cheese Frosting
- ½ cup unsalted butter softened
- 8 oz cream cheese softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 cups powdered sugar
Instructions
Carrot Cake Cake Mix Cookies
- Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper and set aside.
- Using mixer, beat ingredients on low speed for 30 seconds, then increase speed to medium for a minute. Scrape down the sides and make sure everything is mixed in. The batter will be thick.
- Fold in any add-ins. We went with white chocolate chips, coconut and walnuts!
- Use a 2 tablespoon cookie scoop or drop by rounded heaping tablespoons onto a baking sheet. Press down slightly with your fingers to flatten.
- Bake cookies for 10-12 minutes. Allow to cool for a couple of minutes before transferring to a cooling rack.
- Make the frosting and make sure cookies are completely cooled before frosting or eat as they are!
Cream Cheese Frosting
- Using mixer, beat butter and cream cheese until creamy, well-combined, and lump-free.
- Add vanilla extract and salt and stir well to combine.
- With mixer on low, gradually add powdered sugar until completely combined.
- Use to frost completely cooled cookies.
How to Frost & Decorate Cookies
- To frost the cookies,I used a ziplock bag, filled it with some of the frosting, then I snipped a hole in one of the corners and piped my cookies with a thin layer of cream cheese frosting and added some shredded coconut on top. Then I took some of the frosting and made orange and green frosting by adding some food coloring gel and mixed them up in separate bowls. Again, I used ziplock bags as pastry bags, with each of the colored frostings and snipped a small hole and made a carrot on top of each of the cookies. You can also frost with an offset spatula or butter knife. On top, you can also add chopped walnuts, sprinkles, jelly beans or whatever you wish! Get creative with what you have!
Notes
Store carrot cookies in a tightly sealed container for up to 6 days.