Carrot Cake Cookies from Cake Mix

Five carrot cake cookies with white frosting and orange sprinkles sit on a wooden board. One cookie has a bite taken out. An orange cloth and carrot sticks are in the background.

Carrot cake cookies from cake mix are soft and chewy with warm spices and grated carrot for a homemade flavor. Topped with cream cheese frosting, these cookies are quick to make and perfect for sharing at Easter, potlucks, or casual gatherings.

Course Dessert

Cuisine American

Diet Vegetarian

Keyword cookies, quick

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 186

Author Gina Dickson

Ingredients

Cookies

15.25 ounces cake mix (carrot cake flavor) boxed
2 eggs
⅓ cup butter melted
1/2 cup carrot grated,
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1/2 cup walnuts chopped, optional

Cream Cheese Frosting

¼ cup butter softened to room temperature
2 ounces cream cheese softened to room temperature
1 teaspoon vanilla extract
2 ½ tablespoons heavy cream
2 ½ cups powdered sugar more might be needed if the weather is humid or your frosting is thin
1/8 teaspoon salt

Instructions

Make the Cookie Dough

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, stir together the carrot cake mix, eggs, and melted butter.
15.25 ounces cake mix (carrot cake flavor), 2 eggs, ⅓ cup butter
Mix in the grated carrot, cinnamon, ginger, nutmeg, cloves, and chopped walnuts.
1/2 cup carrot, ¾ teaspoon ground cinnamon, ½ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, 1/2 cup walnuts
Scoop out cookie dough (about 1 1/2 tablespoons per cookie) and place onto the prepared baking sheet. Leave about 2 inches between each cookie.

Bake the Cookies

Bake for 9 to 11 minutes, until the edges look set.
Remove from the oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If they are warm the frosting will melt.

Make the Cream Cheese Frosting

In a large mixing bowl (or stand mixer), beat the softened butter and cream cheese together until smooth and fluffy.
¼ cup butter, 2 ounces cream cheese
Mix in vanilla, heavy cream, and salt. Beat on high for 2 minutes until creamy.
1 teaspoon vanilla extract, 2 ½ tablespoons heavy cream, 1/8 teaspoon salt
Gradually add the powdered sugar, one cup at a time, until the frosting is thick and spreadable.
2 ½ cups powdered sugar

Ice and Decorate The Cookies

Spread a tablespoon of cream cheese icing on each cookie.
Optional: Decorate with orange sprinkles or chopped walnuts

Notes

Add-In Options: Stir in ½ cup raisins, 1/3 cup shredded coconut, 1/3 cup drained crushed pineapple, or white chocolate chips for more flavor and texture.

Storage

Room Temperature: Store unfrosted cookies in an airtight container for up to 2 days.
Fridge: Frosted cookies keep well in the refrigerator for up to 4 days.
Freezer: Freeze unfrosted cookie dough balls for up to 2 months. Bake straight from frozen, adding 1 to 2 minutes to the bake time.
Reheat: Warm unfrosted cookies at 300°F for 4 to 5 minutes to refresh their texture.

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