Carrot Cake Cookies with Coconut Cream Cheese Frosting
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!
Servings: 12 cookie sandwiches
Calories: 545kcal
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
- 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**
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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Video
Notes
* 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.
Nutrition
Serving: 1cookie sandwich | Calories: 545kcal | Carbohydrates: 68g | Protein: 5g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 409mg | Potassium: 137mg | Fiber: 1g | Sugar: 50g | Vitamin A: 330IU | Vitamin C: 0.1mg | Calcium: 147mg | Iron: 1.2mg