All the flavors you love from carrot cake, but in cookie form! With the use of a boxed cake mix, these Carrot Cake Cookies are so easy to make. Topped with homemade cream cheese frosting, they’re hard to resist!
Carrot cake cookies from cake mix
Cookies are a really popular dessert to make during holidays like Christmas and Valentines Day, and sometimes holidays like Easter get forgotten about. I’m a firm believer that every holiday (or every day really) is a good time for cookies – especially Easter!
We have a few Easter cookie recipes, like Easter Basket Cookie Cups, Mint Blossoms, and Bird’s Nest Sugar Cookies. This Carrot Cake Cookie recipe is another perfect Easter cookie as well! Carrot Cake is most popular around Easter time anyways, but now it’s in cookie form!
In fact, this recipe actually uses a box of carrot cake mix for the base of the dough, which makes for really easy and quick preparation. Only a handful of additional ingredients and you’re on your way to delicious carrot cake cookies!
Tips for making Carrot Cake Cookies:
- You can make this recipe work for YOU. If you don’t like coconut, just leave it out! If you don’t like pineapples or walnuts, don’t add them! It is very easy to make it the way you like it.
- Make sure you divide the dough into thirds before wrapping and refrigerating.
- Save the plastic wrap and place it over the dough before you roll it out to prevent it from sticking to your hands and rolling pin.
- Use any shape of cookie cutter you want! Carrot, rabbit, circle, whatever you like!
- For bright colored frosting, use gel food coloring (like these) rather than liquid food coloring.
- Easily pipe the icing on using a ziploc bag with the tip cut off.
Carrot Cake Sandwich Cookies
You can make these into sandwich cookies by spreading the cream cheese frosting on top of one cookie, and stacking a second one on top. They would work fine with any shape of cookie, but circular cookies are the most popular choice.
Can you freeze carrot cake cookie dough?
Yes! Just make sure it’s completely wrapped tightly in plastic wrap, add a layer of foil or place in a freezer bag for good measure, and keep in the freezer for a few months. When you’re ready to use, thaw in the fridge until it’s workable enough to roll out and cut.
How to store Carrot Cake Mix Cookies
If you’re using cream cheese frosting, these will need to be stored in the fridge in an airtight container or ziploc bag. They should keep well for 5 days or so. You can also freeze them for up to three months, kept in an airtight container.
It’s easier to freeze them without frosting. If they have frosting, freeze one layer of cookies until the frosting is hard, place a layer of wax/parchment paper on top, add another layer of cookies, freeze, and repeat this process until all of your cookies are frozen in stacks with paper in between each layer to keep them separated.
For more Easter Treats, check out:
- Easter Dirt Cake
- Carrot Cake Cupcakes
- Rice Krispie Easter Nests
- Easter Candy Kabobs
- Easter Basket Cookie Cups
Carrot Cake Cookie Recipe
With the use of a boxed cake mix, these Carrot Cake Cookies are so easy to make. Topped with homemade cream cheese frosting, they're hard to resist!
- 1 box Carrot Cake Mix
- 2 eggs
- 1 tsp cinnamon
- 1/3 cup oil
- 1 cup flour
- 1 cup grated carrots
- 1/2 cup walnuts chopped
- 1/2 cup coconut
- 1/2 cup pineapples chopped and drained
- 8 oz cream cheese room temp
- 1/4 c butter (1/2 stick) room temp
- 1 lb powdered sugar
- 1 tsp vanilla extract
- 1 tsp heavy whipping cream
Mix the carrot cake mix, the oil, and the eggs. Add the rest of the ingredients including the flour and mix.
Divide your dough into thirds and wrap in plastic wrap. Place it in the refrigerator for about an hour.
Once your dough is cold, unwrap it and save the plastic wrap. Sprinkle a clean surface (counter or plastic cutting board) and the dough with a little bit of flour. Then, place the plastic wrap on top of the dough and roll it out to 1/4″ thick.
Place the rolled dough into the freezer for at least an hour.
Preheat oven to 350 degrees. Bake on a baking sheet covered with parchment paper for about 12-14 minutes.
Cool completely before you decorate them.
Mix the butter and cream cheese together in a stand mixer (or using a hand mixer).
Add vanilla and powdered sugar and mix until combined.
Lastly, mix in heavy whipping cream. Add more cream or more powdered sugar to reach desired consistency.
Keep it stored in the fridge when not in use.
Thanks Lisa!! Can’t wait to try these! Be sure to go to The Bearfoot Baker for more fun projects from Lisa.