You will love this recipe for Carrot Cake Cake Mix Cookies if you want something quick, pretty, and seriously delicious without spending your whole evening in the kitchen. These easy carrot cake mix cookies start with a simple box of cake mix and end with soft carrot-y cookies topped with creamy, tangy frosting. If you love carrot cake with cream cheese frosting, but want something even easier so you don’t have to frost a whole cake, this is for you! They’re simple, soft and delicious, and they’re actually pretty easy to make. Next time you need a quick (but delicious and cute) treat for Easter or a bake sale or just because, I hope you try a quick batch of these carrot cake cake mix cookies.
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Ingredients for Carrot Cake Cake Mix Cookies
For the cookies
- 1 box carrot cake mix
- 2 large eggs
- 6 tablespoons vegetable oil
- 1/3 to 1/2 cup very finely grated carrot, lightly blotted dry
- 1/2 teaspoon ground cinnamon (optional, for extra spice)
- 1/4 teaspoon vanilla extract (optional, for extra flavor)
For the cream cheese frosting
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 1/2 – 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
How to Make Carrot Cake Cake Mix Cookies
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, stir together the carrot cake mix, eggs, and vegetable oil until a soft dough forms.
3. Stir in the finely grated carrot, along with the cinnamon and vanilla if using.
4. Let it rest for 10 minutes or chill for 20 to 30 minutes for thicker cookies. Don’t skip this step. This allows the carrots bits in your cake mix to really soak up some moisture.
5. Scoop about 1½ tablespoon portions of dough onto the baking sheet, spacing them about 2 inches apart.
6. Bake for 10 to 12 minutes, until the edges are set and the centers still look slightly soft.
7. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
8. To make the frosting, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla and beat until thick and creamy. Chill briefly if needed.
9. Once the cookies are completely cool, spread or pipe the frosting on top.
10. Serve right away or chill briefly for firmer frosting.
Pro Tips
- Blot the carrots. After grating the carrot, gently blot it with a paper towel. Too much moisture can make the cookies spread more and bake up a little gummy.
- Use very fine grating. Use the smallest holes on your box grater or a microplane so the carrot pieces almost melt into the cookie. Larger shreds can make the cookies look uneven and bake less evenly.
- Avoid overbaking. Pull the cookies out when the edges look set and the centers still look just a bit soft. This recipe is (unfortunately) really easy to over-bake. If the centers still look pretty soft but the edges are indeed set, they’re probably good. Just let them cool completely on the baking sheet, as they’ll continue to set while they cool on there.
- Chill for thicker cookies. If you love a thicker, puffier cookie, chill the dough for 20 to 30 minutes. This helps keep them from spreading and gives them more of a bakery style look.
- Soften, don’t melt, the frosting ingredients. Make sure the butter and cream cheese are softened at room temperature but not melted. This gives you smooth frosting that holds its shape instead of falling off the cookies.
FAQs
Can I use a different flavor of cake mix?
Yes. The method works with many cake mixes, but a carrot cake mix gives that signature carrot cake-y flavor. If you use a spice cake mix, you can still add the grated carrot for a carrot cake twist. You can also do this same thing with red velvet cookies or funfetti cookies if that’s more your jam.
Do I have to add the grated carrot?
You can skip it if you are in a rush, but I love the extra moisture, flavor, and texture it adds. The cookies will still work without it and will taste more like spice cake mix cookies instead of specifically carrot cake cookies
How should I store carrot cake mix cookies with cream cheese frosting?
Because of the cream cheese frosting, store the cookies in an airtight container in the refrigerator. They usually stay fresh for about 3 to 4 days. Let them sit at room temperature for 10 to 15 minutes before serving for the best texture.
Can I freeze these cookies?
Yes. For best results, freeze the unfrosted cookies in a single layer until solid, then transfer them to a freezer bag. Freeze for up to 2 months. Thaw at room temperature and frost with fresh cream cheese frosting before serving. Technically, you can freeze these with the frosting (I’ve done it and don’t mind it!), but some people don’t like the texture of defrosted cream cheese frosting because it gets a bit tougher and isn’t as soft and fluffy.
Can I make them smaller or larger?
You can. For mini cookies, use about 1 tablespoon of dough and check for doneness around 8 to 9 minutes. For larger cookies, use about 2 tablespoons and add a minute or two to the bake time, watching the edges.
I love how these Carrot Cake Cake Mix Cookies turn a simple box mix into something that feels special enough for a party but easy enough for a Tuesday night. Soft, spiced carrot cake cookies, creamy tangy frosting, and just a touch of real carrot make them taste like little bites of carrot cake in cookie form. If you are looking for cake mix desserts that are fast, pretty, and crowd pleasing, add these carrot cake mix cookies to your baking list. They are such a fun way to get that cozy carrot cake flavor in half the time.
Frosted Carrot Cake Mix Cookies (From a Cake Mix!)
Ingredients
For the cookies
- 1 box carrot cake mix
- 2 large eggs
- 6 Tbsp vegetable oil
- 1/3-1/2 cup very finely grated carrot lightly blotted dry
- 1/2 tsp ground cinnamon optional, for extra spice
- 1/4 tsp vanilla extract optional, for extra flavor
For the cream cheese frosting
- 4 oz. cream cheese softened
- 4 Tbsp unsalted butter softened
- 1 1/2 - 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- . Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, stir together the carrot cake mix, eggs, and vegetable oil until a soft dough forms.
- Stir in the finely grated carrot, along with the cinnamon and vanilla if using.
- Let it rest for 10 minutes or chill for 20 to 30 minutes for thicker cookies. Don't skip this step, it allows carrot bits your cake mix to absorb more moisture and get soft.
- Scoop about 1½ tablespoon portions of dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, until the edges are set and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla and beat until thick and creamy. Chill briefly if needed.
- Once the cookies are completely cool, spread or pipe the frosting on top.
- Serve right away or chill briefly for firmer frosting.
