Cake Mix Carrot Cake Cookies

I made cookies this weekend.

They are of the carrot cake variety.

I made them out of a cake mix, because you all seem to love cake mixes.

And I’m here to please.

 

Also, I made cream cheese frosting.

Of the white chocolate variety.

I made it from a tub of flavored cream cheese.

You will love me for it.

 

Make these Cake Mix Carrot Cake Cookies.  Eat them and feel happy because they have vegetables in them.
Actually they have grains, dairy and vegetables…so it’s basically a meal.

You’re welcome.

Let’s begin.

You’ll need this cake mix…

The mix comes with a pouch of dehydrated carrots and raisins.

You’ll need to soak them so they come back to life.

When they are alive again, drain the water…

Mix up your cake mix, eggs and butter.  Then add some oats and finally your carrots and raisins.

Scoop the batter out in tablespoon sized portions and flatten the dough with the back of a spoon.  The batter won’t spread too much.

The cookies should be about 2 inches apart.

Bake them up and frost them with delicious cream cheese frosting made with this…

And remember they are basically a balanced meal, so I say eat 2!

 

Print

White Chocolate Cream Cheese Frosting


Ingredients:

  • 1 8 oz. container White Chocolate Cream Cheese
  • 1/2 cup butter, room temperature
  • 4 cups powdered sugar

Instructions:

  1. Cream butter and cream cheese with mixer.
  2. Over low speed add in your powdered sugar and mix until creamy and smooth.

Notes:

Makes enough frosting to ice 24 cookies

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Cake Mix Carrot Cake Cookies

  • Author: Cookies & Cups

Ingredients:

  • 1 box Carrot Cake mix (I used Duncan Hines Decadent Carrot Cake)
  • 2 eggs
  • 1/2 cup butter, room temperature
  • 1 cup Quick Oats

Instructions:

  1. Preheat oven to 350°
  2. Line baking sheet with parchment paper.
  3. In the cake mix box there is a pouch of dehydrated carrots and raisins…soak these in 1 cup of hot water for 5 minutes to plump. Then drain thoroughly.
  4. Meanwhile in stand mixer combine cake mix, eggs and butter, mixing until incorporated. Add carrots, raisins and oats. Stir until evenly mixed. Batter will be very thick.
  5. Spoon batter by the tablespoon onto lined cookie sheet. Press down with a spoon to flatten. The cookies spread only slightly.
  6. Bake 10-12 minutes until just set.
  7. Let cool on baking sheet for 3-4 minutes and then transfer to wore rack to continue cooling.
  8. Frost if desired.

Notes:

** If you are not using the Duncan Hines Decadent Mix add in 3/4 cup shredded carrot and 1 cup raisins to batter. Also make sure the cake mix is 18.25 oz

Recipe adapted from Duncan Hines

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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52 Responses
  1. Aimee L

    I’m making these now. I printed out the recipe and followed that. When I read that the batter should be thick I was confused because it wasn’t. Then I came and looked at the website and under the pictures it says to drain the carrots and raisins. It doesn’t say that in the printed version. I added another cup of oatmeal to help soak up the water. They still taste great thankfully!! Wanted to let you know so you could correct that. I’m surprised I’m the first one to notice.

  2. jamie

    these were awesome! i love that is like a cake but a cookie! so light and fluffy… i used one of those unsweetened applesauce cups ( actually it was the blueberry kind) and they turned out awesome and no blueberry flavour lol… they are so good i dont know if they will make it to the frosting stage lol. now im thinking about all the different kinds of cookies i can make like this!

  3. Deborah

    Can you replace the butter in the cake mix with applesauce and a bit of oil? Love cake mix cookies but can’ t have all that saturated fat.

    1. shelly

      Well, honestly I don’t know. I have never tried that! I know it’s a great sub when you make a cake, but I’m not sure about a cookie. If you try it I would love to know!!

Leave a Reply

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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