These carrot cake mix cookies with cream cheese icing are soft, chewy, and easy to make with just 5 ingredients!
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These carrot cake cookies are always a hit on Easter! Honestly though, I LOVE carrot cake and often find myself randomly making these throughout other times of the year too.
They're a fun spin on carrot cake, are incredibly addictive and going to be the favourite amongst all the desserts at Easter this year!
If you love carrot cake as much as me, then you'll also love this scrumptious frosted carrot cake using spice cake mix, these carrot cake sandwich cookies, and these frosted carrot cake bars with cake mix too!
Some other festive and easy Easter cookies I like to make and that you may also want to check out are these oatmeal carrot cake cookies, Cadbury mini egg cookies and these lemon cake mix crinkle cookies (great for spring!)
Why you'll love this recipe
- Quick: The cookies come together quickly with a boxed cake mix and a few ingredients.
- Easy: Simple ingredients and simple steps are going to make this recipe a breeze!
- Festive: These are the best Easter cookies! Instead of serving a traditional carrot cake, impress your family with these unique and delicious carrot cake cookies!
- Delicious: Frosted cookies are one of my favourite ways to make and eat cookies, just like these cream cheese frosted gingerbread cookies!
Recipe Ingredients
- Boxed Carrot Cake Mix
- Eggs
- Vegetable Oil: Vegetable oil is used because it's flavourless.
- Vanilla Extract
- Cream Cheese Frosting: This recipe uses store-bought to keep with the quick and easy nature of making this recipe (hence using boxed cake mix). However, if you prefer to make yours from scratch, I have a very simple cream cheese frosting recipe listed in this carrot cake recipe. All you need is cream cheese, butter, and powdered sugar!
See the recipe card below for the ingredient measurements.
Alternative Ingredients
- Walnuts: Add a crunchy element to these cookies. Walnuts are super popular in carrot cake, so they would taste great in the cookie itself or sprinkled over the icing! I like to roast the walnuts for a couple of minutes too for extra flavour and warmth!
- Pineapple: Consider adding in some drained canned crushed pineapple (you may just need to bake slightly longer due to the added moisture).
- Sprinkles: Decorate the icing with Easter sprinkles! Sometimes you can find cute carrot sprinkles at Marshalls or Michaels.
Step-by-Step Instructions
Step 1 - Prepare: Preheat the oven to 350 degrees Fahrenheit and prepare two cookie sheets with parchment paper.
Step 2 - Mix: Combine the boxed carrot cake mix, eggs, vegetable oil, and vanilla extract using an electric hand mixer. Chill the dough for 30 minutes (this will thicken the dough, make it less sticky, and easier to work with).
Step 3 - Bake: Scoop one-inch balls of cookie dough and place them on the cookie sheet one inch apart from each other. Bake for 8-10 minutes and wait until fully cooled before frosting them.
Storage
The cookies can be stored in an airtight container at room temperature or the fridge for up to 1 week.
They can also be stored in the freezer for up to 3 months, however the texture of the icing may not thaw very well, so freezing is recommended without the icing.
Kitchen Tools
- Mixing Bowl: For making the cookie dough.
- Electric Hand Mixer: This is used to mix the dough.
- Cookie Scoop: For scooping the cookie dough balls.
- Measuring Cups & Spoons: For measuring the ingredients.
- Baking Sheets: For baking the cookies.
Helpful Tips
- Making icing look pretty is easier than you think. Instead of using a butter knife like I always did growing up, I use the back of a spoon! It helps give it a whipped creamy swirl look.
- Chilling the dough makes a big difference. It'll help the cookie dough firm up, be less sticky, and be easier to work with.
- A cookie scoop is super helpful. It'll help you get the same-sized cookie each time and make it easier to plop onto the cookie tray instead of trying to roll it in the palm of your hand (the dough can still be a tad sticky after chilling it).
- Keeping the parchment paper in place can be simple. Just spray your baking sheet with cooking spray and then lay your parchment paper on it and it will stick to it. This is especially helpful when you're dealing with a stickier cookie dough.
Frequently Asked Questions
You can freeze them for up to three months, however it is recommended that you freeze them before frosting them as the texture of the frosting may differ once thawed.
It's recommended because it will help reduce the stickiness of the cookie dough and make it easier to scoop each cookie.
More Cake Mix Desserts
If you love making quick and easy cake mix cookies, then you should also check out chocolate crinkle cake mix cookies, lemon crinkle cookies with cake mix, and chocolate chip pumpkin cookies with cake mix too!
Some other cake mix desserts you may like is this chocolate Easter trifle with cake mix, pumpkin cake mix bars with cream cheese frosting, and peach cobbler with cake mix too!
Print📖 Recipe
Carrot Cake Mix Cookies with Cream Cheese Icing
- Total Time: 40 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
These carrot cake cookies are soft, chewy, and delicious. They'll be a hit at Easter too!
Ingredients
- Boxed Carrot Cake Mix: 1 box (15.25 oz)
- Eggs: 2
- Vegetable Oil: ⅓ cup
- Vanilla Extract: 1 teaspoon
- Cream Cheese Frosting: 16 oz tub
Instructions
- Prepare: Preheat the oven to 350 degrees Fahrenheit and prepare two baking sheets with parchment paper.
- Mix: Combine the boxed carrot cake mix, eggs, vegetable oil, and vanilla extract using an electric hand mixer. Chill the dough for 30 minutes (this will thicken the dough, make it less sticky, and easier to work with).
- Bake: Scoop one-inch balls of cookie dough and place them on the baking sheet one inch apart from each other. Bake for 8-10 minutes and wait until fully cooled before frosting them.
Notes
Spreading the cream cheese on the cookie with the back of a spoon will give it a whipped creamy swirl look.
Chilling the cookie dough will help it firm up, be less sticky, and easier to work with.
A cookie scoop will help you get the same-sized cookie each time and make it easier to plop onto the cookie tray instead of trying to roll it in the palm of your hand (the dough can still be a tad sticky after chilling it).
To keep the parchment paper in place, just spray your baking sheet with cooking spray and then lay your parchment paper on it and it will stick to it. This is especially helpful when you're dealing with a stickier cookie dough.
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: dessert, cookies
- Method: bake
- Cuisine: american
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