Carrot cake mix cookies are soft, chewy, and made with only 4 ingredients! Just in time for Easter, these deliciously easy carrot cake cookies are topped with cream cheese frosting and chopped walnuts for an extra special touch.
Why this recipe works
Carrot cake screams springtime, and just like the classic cake, these cookies are frosted with smooth and tangy cream cheese frosting. The carrot cake mix cookies themselves are made from a simple box mix and a little sour cream to add extra moisture, so you can expect supple, soft, and delicately spiced cookies with minimal ingredients.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CAKE MIX – You’ll need a standard-sized box (15.25 ounces) of carrot cake mix such as Duncan Hines or Betty Crocker. Use the ingredients listed in the recipe card at the end of this post to mix into the dry cake mix – you’ll need vegetable oil, eggs, and sour cream. The sour cream adds extra moisture to the cookies.
FROSTING – We’ve included an easy homemade cream cheese frosting to top your cookies with, but if you prefer, you can use store-bought cream cheese frosting instead. The recipe makes ample frosting. You can halve the frosting recipe for a lighter layer on top of the cookies if desired.
How to Make Carrot Cake Mix Cookies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 350°F.
- In a large mixing bowl, stir together the cake mix, oil, eggs, and sour cream until fully combined.
- Use a cookie dough scoop or tablespoon to drop the cookie dough in mounds onto a baking sheet lined with parchment paper. (We made 2 tablespoon sized cookies.)
EXPERT TIP – If you are making 1 – 1 1/2 Tablespoon sized cookies, they will bake in 8 minutes.
- Bake cookies for 11 minutes, until puffed and set.
- Allow cookies to cool for 1-2 minutes and then transfer to a cooling rack to cool completely.
- Make the frosting by beating together the butter and cream cheese with a mixer until smooth. Beat in the powdered sugar, one cup at a time. Add in the vanilla extract. Frosting will be softer than a cake frosting.
- Spread a generous layer of frosting over each cooled cookie and top with a sprinkle of chopped walnuts.
Frequently Asked Questions & Expert Tips
You do not have to chill the dough for these cookies. We did not find any difference between chilling the dough and baking it straight out of the mixing bowl.
Yes, you can prepare the cookie dough, cover it with plastic wrap, and store it in the refrigerator up to a day in advance. You can even shape the dough into balls so they are ready to pop into the oven when you’re ready.
These carrot cake cookies stay nice and fresh for quite a few days. Store them in an air-tight container kept in the refrigerator (if topped with cream cheese frosting) for 4-5 days, or at room temperature in an air-tight container (without the cream cheese frosting) for 5-6 days. Freeze for up to 3 months.
Serving Suggestions
Carrot cake mix cookies are good with and without cream cheese frosting, so enjoy them whichever way you would like. Optionally garnish with chopped walnuts. They’re great for Easter, potlucks, or for whenever you’re craving carrot cake and cookies!
Have other cake mixes sitting in the pantry? Try out some of these recipes:
- Lemon Cake Mix Cookies
- Confetti Cake Mix Cookies
- Chocolate Cake Mix Cookies
- Strawberry Cake Mix Cookies
More Carrot Cake Recipes
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Carrot Cake Mix Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 15.25 ounce carrot cake mix
- ⅓ cup vegetable oil
- 2 large eggs
- ⅓ cup sour cream
Cream Cheese Frosting
- ½ cup unsalted butter softened
- 8 ounces cream cheese softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts for garnish
Things You’ll Need
Before You Begin
- The recipe makes ample frosting. You can halve the frosting recipe for a lighter layer on the cookies if desired.
- These cookies stay nice and fresh for quite a few days. Store them in an air-tight container kept in the refrigerator (if topped with cream cheese frosting) for 4-5 days, or at room temperature in an air-tight container (without the cream cheese frosting) for 5-6 days. Freeze for up to 3 months.
- You can prepare the cookie dough, cover it with plastic wrap, and store it in the refrigerator up to a day in advance. You can even shape the dough into balls so they are ready to pop into the oven when you’re ready.
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, stir together the cake mix, oil, eggs, and sour cream until fully combined.
- Use a cookie dough scoop or tablespoon to drop the cookie dough in mounds onto a baking sheet lined with parchment paper. (We made 2 tablespoon size cookies.)NOTE: 1 – 1 1⁄2 tablespoon scoops of cookie dough will bake in 8 minutes.
- Bake cookies for 11 minutes, until puffed and set.
- Allow cookies to cool for 1-2 minutes and then transfer to a cooling rack to cool completely.
- Make the frosting by beating together the butter and cream cheese until smooth. Beat in the powdered sugar, one cup at a time. Add in the vanilla extract. Frosting will be softer than a cake frosting.
- Spread a generous layer of frosting over each cooled cookie and top with a sprinkle of chopped walnuts.
Nutrition
Lindsay Formaro
Latest posts by Lindsay Formaro (see all)
- Mini Candy Corn Cheesecakes - October 3, 2024
- Cake Mix Cookie Bars - August 8, 2024
- Lasagna Soup - February 26, 2024
Leave a Reply