Carrot Cake Cookies with Toasted Coconut Cream Cheese Frosting. A sweet treat for Easter day! #carrotcake #easter #creamcheese #frosting #coconut #cookies #spring
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5 from 2 votes

Carrot Cake Cookies with Coconut Cream Cheese Frosting

Carrot Cake Cookies with Toasted Coconut Cream Cheese Frosting. A sweet treat for Easter day!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Cookies, Dessert
Cuisine: American
Keyword: carrot cake cookies, coconut cream cheese frosting, easter dessert
Servings: 12 cookie sandwiches
Calories: 545kcal
Author: Jennifer Debth


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**


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.


  • 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.


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