Carrot Cake Cookies
Carrot Cake Cookies come together fast with a box of cake mix, eggs, butter, raisins, and walnuts for big carrot cake flavor in cookie form. Topped with creamy cream cheese frosting, they’re an easy Easter-ready treat!
Servings: 24 cookies
Calories: 118kcal
Ingredients
- 15.25 oz box carrot cake mix
- 2 eggs
- ⅓ cup butter softened
- ½ cup raisins
- ¼ cup chopped walnuts
Cream Cheese Frosting
- ¼ cup butter softened
- 4 oz cream cheese softened
- 1-2 TBSP milk
- 2 cups powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper, set them aside.
- In a medium size bowl, combine the cake mix, eggs, and butter. Mix thoroughly, the dough will be very thick and sticky.
- Add in the raisins and walnuts, mix again. Then let the dough sit for 5-10 minutes.
- Use a cookie scoop to create uniform balls of dough. You can then roll the dough in your hands after scooping to smooth all of the edges, or just place the cookie dough ball on the pan and gently pat down any edges.
- Bake for 8-10 minutes. Remove from oven and let the cookies cool on the baking sheet for 3 minutes, then transfer to a cooling rack.
- To make cream cheese frosting, whip the butter and cream cheese together using an electric mixer. Add in powdered sugar, milk, and vanilla extract.
- Once fully cooled, frost each cookie with the cream cheese icing and add sprinkles, if desired. Serve & enjoy!
Video
Notes
These carrot cake cookies stay fresh 3–4 days at room temperature or 5–6 days in the fridge.
You can also freeze them unfrosted for up to 2 months, then thaw and frost, or freeze frosted cookies in a single layer with parchment between.
Nutrition
Calories: 118kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 57mg | Potassium: 44mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 222IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 0.2mg