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Carrot Cake Cookies with Toasted Coconut Cream Cheese Frosting. A sweet treat for Easter day! showmetheyummy.com #carrotcake #easter #creamcheese #frosting #coconut #cookies #spring
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5 from 4 votes

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!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Cookies, Dessert
Cuisine: American
Keyword: carrot cake, cookie sandwich, cream cheese frosting
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