Carrot Cake Mix Cookies
Soft and chewy Carrot Cake Mix Cookies made with just three ingredients. These easy carrot cake cookies using cake mix bake in about 10 minutes and can be topped with classic cream cheese frosting for a simple spring dessert.
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I’ve been baking for as long as I can remember. From weekend baking projects growing up to developing recipes professionally since 2018, the kitchen has always been where I experiment, test, and find ways to get creative.
My goal of making food approachable hits home with these Carrot Cake Mix Cookies, which start with the shortcut of using something already in the pantry.
A boxed carrot cake mix might seem like a simple starting point, but with just a couple of additional ingredients, it turns into soft, chewy cookies with all the warm spice and flavor you’d expect from classic carrot cake.
I love developing from-scratch recipes, but I also believe good cooking should meet you where you are. If that means using a pantry staple to get homemade cookies hot out of the oven in less than 20 minutes, I’m all for it.
These carrot cake cookies using cake mix are easy, reliable, and perfect when you want a quick dessert for spring gatherings, a batch of Easter cookies, or anytime you need a lazy dessert to satisfy your sweet tooth.
Ingredients You’ll Need
Using the shortcut of a store-bought mix, these carrot cake mix cookies require only 3 ingredients with an optional cream cheese frosting for decorating.
For the cookies
- 1 (15.25-ounce) box carrot cake mix
- ½ cup vegetable oil
- 2 eggs, room temperature
If you want to add a classic cream cheese frosting layer, you’ll also need:
- 8 ounces cream cheese, softened
- 4 ounces butter, softened
- 3 ½ to 4 cups powdered sugar
- ½ teaspoon vanilla extract
- Pinch kosher salt
How To Make Carrot Cake Mix Cookies
These carrot cake cookies come together in just a few easy steps.
Prepare the oven. Preheat your oven to 350 degrees F and line two baking sheets with parchment paper or silicone baking mats.
Make the batter. In a large bowl, combine the carrot cake mix, vegetable oil, and eggs. Stir until a thick cookie dough forms.
Form the cookies. Scoop 2 tablespoons of dough and roll into balls. Place 8 cookies per baking sheet, spaced evenly apart.
Pro tip: For flatter cookies that are better for decorating, gently press the tops down. I use a piece of parchment paper wrapped around the bottom of a glass for consistency and to keep the dough from sticking.
Bake the cookies. Place cookie sheets on racks in the middle of the oven and bake for 10 minutes, or until the edges are golden. For the most even bake, rotate pans after the first 7 minutes of bake time.
Rest and cool. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy the cookies plain, or frost once cooled.
How to Make Cream Cheese Frosting
While the cream cheese frosting is optional, it’s a classic pairing for carrot cake. That makes it the ideal choice for frosting these carrot cake mix cookies.
To make the frosting:
- In a large bowl, beat the cream cheese and butter until smooth and creamy.
- Add powdered sugar about 1 cup at a time, mixing between additions.
- Add vanilla and a pinch of salt.
- Beat for 2 to 3 minutes, until light and fluffy.
Spread about 2 tablespoons of frosting over each cookie using the back of a spoon.
Decorating Ideas
These cookies are easy to dress up for spring holidays or anytime you want a classic carrot cake bite in a hurry. If you’re using the cream cheese frosting, try one of these decorating ideas:
- Pipe small orange carrots with green stems using tinted frosting (pictured)
- Add festive sprinkles
- Top with chopped walnuts or pecans
- Make sandwich cookies with cream cheese frosting between two cookies
Making carrot cake mix cookies is a fun activity to do with kids or as a way to celebrate holidays like Easter with friends.
Storage Tips
Once cooled, store cookies in an airtight container.
- Unfrosted cookies: Store up to 4 days at room temperature.
- Frosted cookies: Store refrigerated in a single layer for up to 4 days.
Unfrosted cookies also can be stored in a freezer for up to 2 months. You can bake and freeze the cookies in advance, then frost for serving. Bring plain frozen or frosted refrigerated cookies to room temperature before serving for the best texture.
If you’re looking for other shortcut dessert recipes that really deliver, try the Wacky Cake. It’s a vegan chocolate cake that comes together quickly without the need for eggs, milk, or butter.
Carrot Cake Mix Cookies
Ingredients
For the cookies
- 1 15.25-ounce boxed carrot cake mix
- ½ cup vegetable oil
- 2 eggs, room temperature
For the cream cheese frosting
- 8 ounces cream cheese, softened
- 4 ounces butter, softened
- 3 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- Pinch kosher salt
Instructions
To Make the Cookies
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, stir together carrot cake mix, vegetable oil, and eggs. Combine into a thick batter, making sure there are no dry cake mix clumps.
- Scoop 2 tablespoons of dough for each cookie and roll into a ball. Place on a baking sheet, 8 cookies to a sheet, spaced evenly apart.
- Gently press the tops of the dough balls for flatter cookies to frost. Tip: Use a piece of parchment paper wrapped around the bottom of a glass to avoid the dough sticking.
- Bake for 10 minutes, or until the edges are lightly golden.
- Let cookies rest on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Serve plain or frost with cream cheese frosting.
To Make the Cream Cheese Frosting
- In a large bowl, add softened cream cheese and butter. Beat with a hand mixer, until smooth.
- Add in powdered sugar, about 1 cup at a time, mixing between each addition.
- Once all of the powdered sugar is mixed in, add vanilla and a pinch of salt. Beat for 2 to 3 minutes, until smooth and fluffy.
- Spread about 2 tablespoons of frosting onto each cooled cookie.
Notes
- Cookies can be enjoyed plain or frosted. For storage, plain cookies can be stored at room temperature and frosted cookies should be stored in the refrigerator.
- If you’re not planning on frosting the cookies, you don’t have to press them down before baking. You’ll get an even more cake-like cookie with a super soft interior.
- For decorative frosting carrots, reserve some of the cream cheese frosting and separate into two small bowls. Use food coloring of your choice to dye orange and green, then pipe into carrots shapes onto each cookie.
- Don’t stack frosted cookies, though frosting will harden with refrigeration. Let chilled cookies rest at room temperature for the best texture.
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