These Carrot Cake Cookies are made from boxed carrot cake mix for easy prep, loaded with white chocolate chips, and topped with a creamy and tangy toasted coconut cream cheese frosting!
These carrot cake cookies are made from cake mix which makes them literally the easiest cookies in the world…but they are definitely not lacking in flavor.
They are perfectly spiced, moist, chewy and so good topped with toasted coconut cream cheese frosting!
Ingredients
All carrot cakes…or in this case carrot cake cookies, just have to have a killer cream cheese frosting to go with them. My coconut cream cheese frosting is basically begging to be smushed between two spiced carrot cookies.
Carrot Cake Cookies
- Carrot Cake Mix – I use Dunchan Hines Carrot Cake Mix. It comes with a packet of carrot/raisins. You can toss it or use it in the cookies! Your choice!
- Unsalted Butter and Coconut Oil – adds warm flavor depth and moisture for perfectly chewy cookies.
- Eggs – helps bind the cookies together.
- White Chocolate Chips – I love white chocolate chips in these cookies but feel free to use other mix-ins. Raisins, coconut flakes, pecans, etc.
Toasted Coconut Cream Cheese Frosting
- Cream Cheese – the tangy flavor of cream cheese pairs so well with the sweet spiciness of the cookies.
- Unsalted Butter – adds warmth and flavor depth.
- Powdered Sugar – thickens and sweetens the frosting.
- Heavy Cream – gives the frosting a bit of creamy moisture so it’s not too thick or dry.
- Vanilla Extract – provides the frosting with a touch more sweetness.
- Salt – cuts the sweetness in the frosting and brings out flavor.
- Sweetened Coconut Flakes – toasted for a delicious layer of nutty flavor.
How to make
To make these the easiest cookies in the history of cookie making, I used carrot cake mix as the base which is SO GOOD!
Carrot Cake Cookies
- Mix together room temperature butter, eggs, and melted coconut oil until well combined.
- Using a spatula, stir in the carrot cake mix then mix in the packet of carrots and raisins (if using) and white chocolate chips.
- Use a cookie scoop to portion out the dough onto a baking sheet lined with a silicone mat.
- Bake for 8-10 minutes then let them cool for 10 minutes before transferring them to a wire cooling rack to cool further.
Toasted Coconut Cream Cheese Frosting
- Beat cream cheese for 1 minute with your hand mixer. Scrape down the bowl then beat in butter and mix until fluffy.
- Slowly beat in powdered sugar then scrape down the bowl again. Add in heavy cream, vanilla extract, a pinch of salt, and toasted coconut then cover and place in the fridge to firm up.
Assembly
- Take one cooled cookie and flip it upside down then use a large cookie scoop to scoop chilled frosting onto the cookie.
- Place another cookie on top then serve and enjoy!
How long to bake
The cookies should bake for anywhere between 8-10 minutes. Be careful not to over-bake them. They will look slightly underdone when you take them out but will firm up as they cool!
Why is my frosting runny?
If your frosting is too thin, here are a couple of reasons as to why:
- The toasted coconut is too warm. Sometimes the warm coconut will thin out the frosting slightly. If this happens, just place it in the fridge so it can firm up.
- You didn’t fully cool the cookies. If the cookies are too hot they will melt the frosting and it will run off. Make sure you cool them fully before you frost them!
How to store
Leftover carrot cake cookies will last in an airtight container at room temperature for up to 1 week, in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
Store the frosting separately. It will last in the fridge for up to 3 days. I don’t recommend freezing it because the texture will be affected.
– Jennifer
Looking for other cake mix cookie flavors? Check out my cake mix cookies with four flavor variations or my strawberry cake mix cookies!
Carrot Cake Cookies with Coconut Cream Cheese Frosting
Equipment for this recipe
Ingredients
Carrot Cake Cookies
- 1 box Dunchan Hines Carrot Cake Mix * put the carrot/raisin packet aside
- 1 stick (1/2 cup) unsalted butter softened to room temperature,
- 2 large eggs room temperature and whisked
- 1 tablespoon coconut oil melted
- 1 cup white chocolate chips
Toasted Coconut Cream Cheese Frosting
- 1 (8 oz) package cream cheese softened to room temperature
- ½ stick (1/4 cup) unsalted butter softened to room temperature
- 2 cups powdered sugar
- 1-2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 cup sweetened coconut flakes toasted**
Recipe Video
Instructions
Carrot Cake Cookies
- Preheat the oven to 350 degrees F and line a baking sheet with a silicone mat.
- Mix together room temperature butter, eggs, and melted coconut oil until well combined.
- Using a spatula, stir in the carrot cake mix. The dough will be thick and sticky.
- Stir in the packet of carrots (and raisins, if using) and white chocolate chips.
- Use a cookie scoop to scoop the dough onto the prepared baking sheet.
- Bake for 8 - 10 minutes. They may seem a little underdone, that's ok, remove them from the oven and let them sit for about 10 minutes.
- Remove them from the baking sheet and let them cool completely on a wire cooling rack.
Toasted Coconut Cream Cheese Frosting
- Beat cream cheese for one minute. Scrape down the bowl.
- Beat in butter and mix until fluffy. Scrape down the bowl.
- With the mixer on, slowly beat in powdered sugar. Scrape down the bowl.
- Now, add in 1 tablespoon heavy cream, vanilla extract, and a pinch of salt. Scrape down bowl and beat in another tablespoon of heavy creamy if it's too thick.
- Lastly, beat in toasted coconut.*
- The warmed coconut will slightly thin out the frosting. Cover with saran wrap and place in the fridge to firm up.
Assembly
- Take one cooled cookie and flip it upside down.
- Using a large cookie scoop, scoop chilled frosting on the cookie.
- Take another cookie and place it on top!
- Enjoy immediately or store in an airtight container in the refrigerator.
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Notes
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
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