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Easy Carrot Cake Cookies with Cream Cheese Frosting

These easy carrot cake cookies are soft and delicious and have a tasty cream cheese frosting. They're made from carrot cake mix, so they're a a pinch to make with minimal effort!

Prep Time
10 mins
Cook Time
10 mins
Chill time
30 mins
Total Time
52 mins
Servings: 12 cookies
Course: Dessert
Cuisine: American

Ingredients

  • 1 (15.25 ounce) box carrot cake mix
  • 1/3 cup vegetable oil e.g. canola
  • 2 eggs
Frosting:
  • 3 ounces cream cheese (1/2 block Philadelphia) softened
  • 2 tablespoons butter softened
  • 1 teaspoon pure vanilla extract
  • 2 cups powdered sugar

Instructions

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  1. Make sure your butter and cream cheese have some time to come to room temperature before you start this recipe.
  2. Add the carrot cake mix, vegetable oil, and eggs to a large mixing bowl. Using an electric hand mixer, mix until smooth.
  3. Chill dough for 30 minutes in the fridge (or 15-20 in the freezer). I recommend this step since the dough is sticky and you will also get slightly puffier cookies with chilling. 
  4. Meanwhile, preheat your oven to 350F. Line a baking sheet with parchment paper or a Silpat non-stick mat.
  5. Make 2" balls and place them on the baking sheet at least 2" apart, if not more since they do spread. Bake for 11-13 minutes until they're set.
  6. Meanwhile, make the frosting. Add the cream cheese, butter, and vanilla extract to a medium mixing bowl. Mix using an electric mixer, and gradually add the sugar (about 1/2 cup or so at a time) until the frosting is smooth.
  7. Let the cookies cool for a few minutes on the baking sheet, then transfer them to a cooling rack. Give it at least 10 minutes or until they're cool to the touch before you frost them. I sprinkled on some cinnamon sugar for the photos. This step is optional. 
  8. Store cookies in an airtight container. 

Notes

  • My cookies were quite big (I rolled the dough into 2" balls), so if you make them smaller, you can definitely make more than 12. 
  • You can use the larger-sized boxes of cake mix (18.25 ounces) as well for this recipe - it'll make about 16 2" cookies (keep everything else in the recipe the same). The batter will be less sticky and the cookies will be more puffy - especially if you chill the dough first.