Irresistible Carrot Cake Cookies with Creamy Frosting

Transform a classic into Easy Carrot Cake Cookies, topped with luscious cream cheese frosting.

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Prep Time 15

Cook Time 12

Cooling Time 5

Total Time 32

Servings: 12 cookies

Course: Desserts

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookies

1 box Carrot Cake Mix Betty Crocker is a good choice.
2 large Eggs Can substitute with a flax egg for vegan option.
1/2 cup Vegetable Oil Melted coconut oil or applesauce can serve as alternatives.

For the Frosting

1/2 jar Cream Cheese Frosting Use homemade or dairy-free.

For Mix-ins/Toppings (optional)

1 cup Chopped Pecans or Walnuts Can use mixed nuts.
1 cup Raisins or Coconut Flakes Enhances texture and sweetness.

Equipment

mixing bowl
Baking Sheets
parchment paper
Wire rack

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the carrot cake mix, eggs, and vegetable oil. Stir until smooth (about 2-3 minutes).
Fold in any optional mix-ins such as chopped pecans, walnuts, or raisins.
Scoop out about 12 balls of dough per baking sheet, spacing them 2 inches apart.
Bake for 9-12 minutes until the centers are set and edges are lightly golden.
Allow cookies to cool on baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.
Spread cream cheese frosting over the cooled cookies and garnish with additional nuts or coconut flakes.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Mix just until combined to avoid dense texture. Allow cookies to cool completely before frosting.

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