Carrot Cake Cookies with Toasted Coconut Cream Cheese Frosting. Quick. Easy. Yummy! Cookies made with boxed carrot cake mix and loaded with white chocolate chips!
This Carrot Cake Cookies with Coconut Cream Cheese Frosting Recipe is one of our most popular recipes (originally posted April 3, 2015), so I’ve updated it to include a how-to video! Enjoy!
It’s Friday, Trevor, Teddy, and I are headed down to Portland to see two of our best friends, aaaand I may have packed a few carrot cake cookies with coconut cream cheese frosting for the road. Woot Woot! Any day that includes road tripping with my two favorite guys AND cookies is the best day.
I love everything about road trips. It’s great to have media free alone time with Trevor, and we always stock up on junk food. It’s not a successful road trip unless junk food is present. My favorite snacks are Smart Pop Popcorn and Reese’s, Trevor’s favorites are Reese’s Pieces and Flamin’ Hot Cheetos, and Teddy always get a special treat like a bone to chomp on in the back seat.
This road trip, we are also fully stocked with carrot cake cookies. They’re chewy, spicy, packed full of sweet, creamy white chocolate chips…ohhh my yum…and smothered in toasted coconut cream cheese frosting.
I don’t think we’ll have any left to share with our Portland people by the time we get there. We have three hours of alone time with these cookies. Can you blame me? And I mean, I’m sorry guys but…Toasted. Coconut. Frosting.
All carrot cakes, or in this case, carrot cake cookies, need to have a killer cream cheese frosting to go with it. Carrot cake also needs to have coconut. Since I didn’t put any IN the cookie, I decided to throw it into my cream cheese frosting. Best decision ever.
It’s ahhh-mazing. It’s creamy, it’s a little tangy, it’s sweet, and the texture of the toasted coconut is spot on. After I made the frosting, it was basically begging to be smushed between two spiced carrot cake cookies, so that’s exactly what I did, and let me tell you, I’m not even mad about it.
You know what else I’m not mad about? How easy these carrot cake cookies are to make! Nope. Not mad at all.
To make these the easiest cookies in the history of cookie making, I needed to cheat. So I did. I cheated and just used a box of Duncan Hines Carrot Cake as my base. And yes, I did take the time to pick out all the raisins that come with the cake mix.
Coconut in/on carrot cake? Yes!
Then I added butter, coconut oil, eggs, and white chocolate chips and called it a day.
Although these are literally the easiest cookies in the world, they are definitely not lacking in flavor or texture! The cookies are spiced so nicely, and the butter, coconut oil, and eggs make for really moist, chewy cookies. The white chocolate chips are the perfect sweet pairing for the spiciness of the cookie base and hello, let’s not forget about that toasted coconut frosting.
Other than being way too excited about how easy and tasty these carrot cake cookies are, I’m also really excited to get out of the city. I’ve been itching for a vacation, and although we’re only driving a few hours away, just getting out of the normal every day routine is going to be amazing.
Since all I can think about is where Trevor and I are going to eat this weekend/shoveling cookies into my mouth, I’m going to keep this post short and sweet…just like these cookies. 🙂
What do you think should/shouldn’t be in carrot cake? Raisins? Coconut? Pecans? Show me the yummy!
- 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
- 1 (8 oz) package cream cheese softened to room temperature
- 1/2 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**
- 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.
- 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.
- 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.
* I picked out the raisins, but feel free to keep them if you like raisins!
** Preheat oven to 350 degrees F. Spread coconut flakes evenly onto a rimmed baking sheet. Bake coconut for 5-7 minutes, stirring halfway through. Immediately stir into frosting.
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