Description
These Cake Mix Carrot Cake Cookies are cute and healthy cookies topped with homemade cream cheese frosting! Plus, they taste just like moist carrot cake, and they’re super easy to make!
Ingredients
Scale
Carrot Cake Cookies
- 1 box Carrot Cake mix (I used Duncan Hines Decadent Carrot Cake)
- 2 eggs
- 1/2 cup butter, room temperature
- 1 cup Quick Oats
White Chocolate Cream Cheese Frosting
- 1 8 oz. container White Chocolate Cream Cheese
- 1/2 cup butter, room temperature
- 4 cups powdered sugar
Instructions
Carrot Cake Cookies
- Preheat oven to 350°
- Line baking sheet with parchment paper.
- 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.
- 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.
- Spoon batter by the tablespoon onto lined cookie sheet. Press down with a spoon to flatten. The cookies spread only slightly.
- Bake 10-12 minutes until just set.
- Let cool on baking sheet for 3-4 minutes and then transfer to wore rack to continue cooling.
- Frost if desired.
White Chocolate Cream Cheese Frosting
- Cream butter and cream cheese with mixer.
- Over low speed add in your powdered sugar and mix until creamy and smooth.
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
Nutrition
- Serving Size:
- Calories: 171
- Sugar: 19.7 g
- Sodium: 17.1 mg
- Fat: 8.6 g
- Carbohydrates: 23.2 g
- Protein: 1.1 g
- Cholesterol: 36.5 mg
