This carrot cookies recipe is made with a boxed cake mix and a delicious homemade cream cheese frosting.
It's easy to make and the perfect snack to pack for school or work lunches. Biting into these cookies is soft and chewy with a smooth and creamy filling.
These easy carrot cake cookies have a burst of flavor from the spices and added texture from the oats and crunchy walnuts.
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Why this Carrot Cookies Recipe
These delicious carrot cake cookies could not be easier to make. With a few simple ingredients, you can have a delicious cookie in no time.
The cookies are full of spices and flavors that remind you of your favorite carrot cake recipe. And the best part is that these cookies can be made with any type of boxed cake mix.
The creamy, tangy cream cheese frosting adds an extra element to the cookies and takes them to another level. It's the perfect combination for a sweet treat!
This carrot cookie recipe also makes excellent breakfast treats or snacks throughout the day. They are sure to please everyone who tries them!
Ingredients for chewy carrot cake cookies
Cookies
- Carrot cake mix - I used Betty Crocker
- Baking powder
- Cinnamon powder
- Nutmeg
- Eggs - must be at room temperature
- Butter - unsalted and melted
- Grated carrots - fresh carrots are best, but you can also use packaged shredded carrots from the grocery store
- Rolled oats - quick oats will work fine as well
- Chopped walnuts
Frosting
- Butter - unsalted and softened to room temperature
- Cream cheese - full fat and softened to room temperature
- Cornstarch
- Pure vanilla extract
- Salt
- Powdered sugar
Variations and Substitutions
- Drizzle some maple syrup on the tops of the cookie sandwiches for a super decadent treat!
- For a fun twist, sprinkle some golden raisins into the cookie batter.
- Add a unique depth of flavor to this carrot cookies recipe by replacing the melted butter with browned butter.
How to make carrot cake sandwich cookies
Preheat the oven to 350℉ and line two cookie sheets with parchment paper or silicone mats and set aside for later.
Combine the carrot cake mix, baking powder, and spices in a large bowl. Then using a hand mixer, add the melted butter and eggs to the bowl and beat on low speed until fully incorporated. You can alternatively mix everything with a rubber spatula if you do not have a mixer.
Fold in the grated carrots, rolled oats, and chopped walnuts.
Blend well. Use a small cookie scoop or a spoon to drop 1 ½ tablespoon-sized cookie dough balls onto the prepared baking sheets. Make sure to scrape down the sides of the bowl with a spatula before forming the cookie dough balls so that you don't waste any dough.
Space them in a single layer a few inches apart to leave room for the cookies to spread.Bake at 350℉ for 10-12 minutes, or until the tops are set, and it reaches desired doneness
Allow the cookies to cool in the pan for 3 minutes before transferring them to a wire rack to cool completely.
As the cookies bake, you can prepare the frosting. In a medium bowl, using a hand mixer, beat the butter and cream cheese until smooth and creamy. Add the cornstarch, vanilla extract, and salt and mix until combined.
Then add the powdered sugar a little at a time and mix again until well incorporated and you have a smooth, easily spreadable frosting. If you want a stiffer frosting without adding more sweetness, add more cornstarch, 1 tablespoon at a time, until it reaches desired consistency.
Once the cookies have cooled, you can use a piping bag or an icing spatula and put the icing on the bottom of a cookie. Then grab another cookie to place on top, and you have a cookie sandwich! Repeat with the rest of the cookies.
Tips for best results
- If you don't have butter, use equal amounts of vegetable oil.
- Be sure to mix the dry ingredients and wet ingredients separately before incorporating them together for the best results.
- If you are allergic to eggs, you can try replacing the egg in this recipe with a flax egg.
- Sprinkle some brown sugar on top of the frosting for extra flavor and color.
- Shred fresh carrots with a box grater for the best results.
Recipe FAQs
Instead of making cookie sandwiches, you can pipe frosting on individual cookies
These cookies are best eaten the same day, but you can store leftovers in an airtight container, freezer bag, or wrapped in plastic wrap in the fridge for up to 3 days.
You can use any boxed cake mix flavor you like for this carrot cake cookie recipe. However, if you use a bigger box, you will have to adjust the amount of butter used
Yes. You can use any cookie base you like and add the cream cheese frosting to the centers.
More great cookie recipes
- CHOCOLATE CHIP CAKE MIX COOKIES
- APPLE PIE COOKIES
- CRUMBL CHOCOLATE CHIP COOKIES COPYCAT RECIPE
- MINT CHOCOLATE COOKIE RECIPE
📖 Recipe
Carrot Cookies Recipe
Equipment
- Hand mixer
- Two baking sheets
- 1 ½ tablespoon cookie dough scoop
- Piping bag with Wilton 12 tip
- 2 Mixing bowls
Ingredients
- 15 ounce box carrot cake mix I used Betty Crocker
- 2 teaspoons baking powder
- ¼ teaspoon cinnamon powder
- 1 pinch nutmeg
- 2 eggs room temperature
- ⅓ cup unsalted butter melted
- ¼ cup grated carrots
- ¼ cup rolled oats
- ¼ cup chopped walnuts
Frosting:
- ¼ cup unsalted butter softened to room temperature
- 4 oz half block full fat cream cheese, softened to room temperature
- 1 tablespoon cornstarch
- ¾ teaspoon pure vanilla extract
- ⅛ teaspoon salt
- 1 ½ cups powdered sugar
Instructions
- Preheat the oven to 350℉ and line two baking sheets with parchment paper or silicone mats and set aside for later.
- In a large mixing bowl, combine the carrot cake mix, baking powder, and spices. Then using a hand mixer, add the melted butter and eggs to the bowl and beat on low until fully incorporated. You can alternatively mix everything with a rubber spatula if you do not have a mixer.
- Fold in the grated carrots, rolled oats, and chopped walnuts.
- Use a small cookie scoop or a spoon to drop 1 ½ tablespoon sized balls onto the baking sheets. Space them a few inches apart to leave room for the cookies to spread.
- Bake at 350℉ for 10-12 minutes, or until the tops are set and it reaches desired doneness.
- Allow the cookies to cool in the pan for 3 minutes before transferring to a wire cooling rack to cool completely.
- As the cookies bake, you can prepare the frosting. In a medium mixing bowl using a hand mixer, beat the butter and cream cheese until smooth and creamy. Add the cornstarch, vanilla extract, and salt and mix until combined. Then add the powdered sugar a little at a time and mix again until well incorporated and you have a smooth, easily spreadable frosting. If you want a stiffer frosting without adding more sweetness, add more cornstarch 1 tablespoon at a time until it reaches desired consistency.
- Once the cookies have cooled, you can use a piping bag or an icing spatula and put the icing on the bottom of a cookie. Then grab another cookie to place on top and you have a cookie sandwich! Repeat with the rest of the cookies.
Notes
Nutrition
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