So, I have to tell you something funny. These carrot cake cookies with cream cheese frosting didn’t exactly come from a five-star brainstorm. They were born from panic. Real, full-blown, “I forgot the dessert for Sunday dinner” kind of panic. It was one of those weekends where everything just piled up—and baking was the last thing on my mind until, well, I had to.
I opened the pantry, praying for inspiration, and there it was—an almost forgotten box of carrot cake mix. I know, I know—nothing fancy. But desperation is the mother of invention, right? I tossed the mix on the counter, gave it the side-eye, and thought, “What if I turned you into cookies?” I had cream cheese in the fridge, a stick of butter hanging out with no purpose, and just enough powdered sugar. And boom—Carrot Cake Mix Cookies with cream cheese frosting were born.
The real kicker? My family devoured them. I mean, we’re talking actual arguments over who got the last one. My mom said they reminded her of a mini carrot cake sandwich. My cousin said they tasted like carrot cake cheesecake cookies. And me? I just sat there wondering how something so last-minute turned into my most requested dessert. So now, I’m sharing it with you—because let’s be real, we all deserve a cookie that tastes like it was made from love (and panic).
Why You’ll Love These Cookies
1. They’re Like Carrot Cake… But Easier
If you love carrot cake but hate the commitment of making a full layer cake from scratch, this is your happy middle. Carrot cookies give you the flavor hit you crave with way less effort. No grating carrots. No beating batter for hours. Just mix, scoop, bake.
2. That Cream Cheese Frosting Hits Different
Let’s be honest: cream cheese frosting makes almost anything better. But pair it with soft, spiced carrot cookies? It’s a match made in dessert heaven. It’s sweet, tangy, buttery, and smooth as velvet. You might catch yourself eating it straight from the spoon. I’m not judging.
3. Perfect for Sharing (Or Not)
They’re the kind of treat that looks impressive but requires minimal stress. Great for potlucks, brunches, or low-key Friday nights. Plus, they travel well—just pop them in a container, and boom, you’re the favorite guest. Or keep them all for yourself. I won’t tell.
4. One Bowl Magic
Yep, you read that right. You basically dump everything in one bowl and go. Minimal dishes, maximum reward. That’s the kind of math I like. Especially when I’m baking at 10 p.m. in pajamas with Netflix running in the background.
5. You Can Get Creative
Want to turn these into carrot cake cookie sandwiches? Do it. Feeling like adding walnuts, raisins, or even shredded coconut? Go wild. This recipe is super flexible, so you can make it your own.
6. They Freeze Like a Dream
If you’re into batch baking or just like having emergency sweets (a totally valid life choice), these cookies freeze beautifully—both plain and frosted. Just wrap ’em up, stash them away, and you’re good to go for unexpected cravings or guests.
Ingredients for the Carrot Cake Cookies With Cream Cheese Frosting
- Carrot cake mix – 1 box (about 15.25 oz)
- Eggs – 2 large
- Vegetable oil – 1/2 cup
- Butter – 1/2 cup (softened)
- Cream cheese – 4 oz (softened)
- Powdered sugar – 1 cup
- Vanilla extract – 1 tsp
- Optional: chopped walnuts – 1/4 cup
- Optional: shredded coconut – 1/4 cup
Cooking Equipment Needed
- Mixing bowl
- Electric hand mixer
- Baking sheet
- Parchment paper
- Cooling rack
Cooking Instructions for the Carrot Cake Cookies With Cream Cheese Frosting Recipe
Step 1: Preheat & Prep
Set your oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone baking mat so nothing sticks. Trust me, cleanup will thank you later.
Step 2: Make the Cookie Dough
In a big bowl, mix the carrot cake mix, eggs, and oil until well combined. The dough will be thick—kind of like playdough. Totally normal. If you’re adding walnuts or coconut, now’s the time.
Step 3: Scoop and Bake
Scoop the dough into tablespoon-sized balls and place them a couple inches apart on the baking sheet. Bake for about 10–12 minutes, until the edges look set but the centers are still soft. Let them cool on the sheet for 5 minutes before moving to a rack.
Step 4: Mix Up That Frosting
While the cookies cool, beat the softened butter and cream cheese together until fluffy. Add powdered sugar and vanilla and keep mixing until smooth. It’s okay if you sneak a taste (or three).
Step 5: Frost & Finish
Once the cookies are completely cool, spread or pipe the frosting on top. Or go full sandwich mode—slather one cookie and press another on top. Boom: carrot cake cookie sandwich!
Notes
Soft or Crunchy? Your Call
For softer cookies, bake for the lower end of the time range. Want them crispier? Let them go a minute or two longer.
Make It Fancy
Add a sprinkle of cinnamon on top of the frosting. Or drizzle with white chocolate. It’s a small touch, but it looks so professional.
Don’t Skip Cooling
If you frost warm cookies, it turns into a melty mess. Been there. Learn from my mistake. Patience, my friend.
Customize the Texture
Not a walnut fan? Swap with pecans or leave the nuts out altogether. Want a chewier bite? Toss in some raisins or a few oats.
Make Ahead Magic
Bake the cookies ahead of time and store them unfrosted. When you’re ready to serve, just whip up the frosting fresh.
Macronutrients (Per Cookie, Approx.)
- Calories: 190
- Carbs: 24g
- Protein: 2g
- Fat: 10g
- Fiber: 1g
- Sugar: 15g
Pro Tips for the Recipe
- Chill the dough for 15 minutes if it’s too sticky to handle.
- Use a cookie scoop for uniform cookies (and faster baking).
- Let the cream cheese sit out for 30 minutes before mixing—no lumps!
- Don’t overbake, or they’ll lose that soft, cake-like magic.
- Store extras in an airtight container in the fridge—they’ll last 4–5 days.
Cookie Talk: Q & A Time
What can I serve with these cookies?
A glass of cold milk, hot chai, or even a scoop of vanilla ice cream turns these into a full-blown treat.
Can I make them without the frosting?
Totally. They’re still sweet and spiced enough to stand alone, especially if you’re not into super-sweet cookies.
How do I make them look bakery-level?
Pipe the frosting in swirls using a piping bag. Fancy without the fuss. Add a sprinkle of chopped nuts or cinnamon on top.
Can I use homemade carrot cake mix?
Absolutely. Just use your favorite dry mix version and follow the same steps. It’s still the same dreamy cookie.
Are these good for kids?
Yes! They’re soft, sweet, and the perfect size for little hands. Just maybe skip the nuts for the littlest ones.
