Carrot Cake Cookies

Carrot cake is probably my number one cake flavor, so why not make Carrot Cake Cookies so that you can enjoy those flavors even more? This recipe is a super simple recipe that takes no time to whip up. Make the little carrots for the top with the kids for a fun project too. If you are here for our original recipe, it is still at the bottom, so you can enjoy either.

Want more carrot cake recipes? Then try our Best Carrot Cake Recipe or Easy Carrot Snack Cake. Or for another Easter treat try our Easter Bunny Cupcakes.

These cookies are like little slices of cake, soft and moist, and taste just like carrot cake.

What is in Carrot Cake Cookies?

How to Make Carrot Cake Cookies

Start by adding your cake mix, eggs, and oil to a large mixing bowl. Mix on high until well combined.

Place in the fridge for a half hour.

Scoop out one heaping tablespoon into a ball and place it on a well-greased baking sheet.

Bake at 350 degrees for 8 minutes or just until your edges are golden. Let cool completely.

Ice the top of each cookie with your white frosting, either using a piping bag or spreading it on.

Lay a piece of parchment paper out flat. Melt down your melting candies according to the instructions. Place orange in one piping bag and green in the other. Cut a small tip off the end of each bag.

On your parchment paper, take your orange chocolate and make a zigzag motion back and forth, getting smaller and smaller, forming your carrot.

Take your green chocolate and create a stem on top. Place the parchment paper in the freezer for one minute until set.

Peel your carrot off the parchment paper and gently place it on top of your cookie.

Serve and enjoy these super soft, super delicious cookies!

Recipe Pro Tips!

Can I Freeze Carrot Cake Cookies?

Yes, I would freeze them without the carrot decoration, though. You can freeze any leftovers frosted in an air-tight container for up to 3 months. Defrost in the refrigerator.

How to Store Carrot Cake Cookies

Keep the candy carrot off the cookie until ready for serving. Both the cookies and the candy carrots can be made ahead of time and stored in the refrigerator in an air-tight container.

Can I Add Other Ingredients to these Cookies?

Yes, you can add additions to these cookies like raisins, coconut, and pecans or walnuts.

The cream cheese icing on the top is just the right amount to give you that delicious carrot cake taste, too.

The Easter bunny or anyone would be thrilled with these cookies, plus they couldn’t be easier to make. Happy Spring, everyone!!

Also, if you ever wanted to make Palm Sunday Easter Bread, then have a look here!

Pin it HERE!!

Pin it HERE!!

Carrot Cake Cookies (new easy recipe)

Tara Noland

These easy Carrot Cake Cookies are made from a mix, so they couldn't be easier. Use a little canned frosting and a homemade candy carrot, and you are done!

5 from 15 votes

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Prep Time 8 minutes mins

Cook Time 45 minutes mins

Total Time 53 minutes mins

Course Dessert

Cuisine American

Servings 15 Cookies

Calories 133 kcal

Ingredients

 

• 1 box of Carrot Cake Mix
• 2 Eggs
• ½ a cup of Oil
• White Frosting
• Green Melting Candies
• Orange Melting Candies
• 2 Piping Bags
• Parchment Paper

Instructions

 

• Start by adding your cake mix, eggs, and oil to a large mixing bowl. Mix on high until well combined.
• Place in the fridge for a half hour.
• Roll one heaping tablespoon into a ball and place on a well-greased baking sheet.
• Bake at 350 degrees for 8 minutes or just until your edges are golden. Let cool completely.
• Ice the top of each cookie with your white frosting.
• Lay a piece of parchment paper out flat. Melt down your melting candies according to the instructions. Place orange in one piping bag and green in the other. Cut a small tip off the end of each bag.
• On your parchment paper, take your orange chocolate and make a zigzag motion back and forth, getting smaller and smaller, forming your carrot.
• Take your green chocolate and create a stem on top. Place the parchment paper in the freezer for one minute until set.
• Peel your carrot off the parchment paper and gently place on top of your cookie.
• Serve and enjoy these super soft, super delicious cookies!

Equipment

Wilton W1911-12-1356 Candy Melts 12oz-Dark Green

Wilton Orange Candy Melts, 12-Ounce

firstake Piping Bags and Tips Set – 100pcs Disposable Piping Bags, 12 Inch Icing Bags, Thickened Pastry Bags, Anti Burst Frosting Bags, Non-slip Cake Decorating Bags for Baking Cupcake and Cookies

Notes

See the post for additonal tips and information.

Nutrition

Serving: 1Calories: 133kcalCarbohydrates: 9gProtein: 1gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 8gCholesterol: 31mgSodium: 43mgSugar: 6g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!

The Original Recipe for Carrot Cake Cookies from Scratch!

Carrot Cake Cookies (Original Recipe)

Tara Noland

A delicious carrot cake cookie that tastes just like a slice of the real cake!

5 from 13 votes

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Course Dessert

Cuisine American

Servings 32 cookies

Ingredients

 

• 1 1/2 cup flour
• 1/2 tsp. baking soda
• 1/4 tsp. baking powder
• Pinch of salt
• 1 tsp. cinnamon
• 1/4 tsp. ground ginger
• 1/8 tsp. ground nutmeg
• 1/2 cup butter room temperature
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 tsp. vanilla extract
• 1 cup grated carrots
• 1/2 cup pecans finely chopped

Icing

• 4 oz. light cream cheese room temperature
• 1/2 cup icing sugar confectioner’s sugar
• pinch of salt
• 1/2 Tbsp. 2% milk

Instructions

 

• Preheat oven to 350F. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg; set aside.
• Using a standup mixer with a paddle attachment, cream the butter and sugars together until light and fluffy. Add in the egg and vanilla and mix. Add in 1/2 of the flour, then add in the carrots and the pecans. Mix lightly. Add in the remaining flour and mix until just incorporated. Scrape down sides of bowl if needed.
• Spread out silicone liners and, with a cookie scoop or Tbsp., spoon out about 1 Tbsp. of cookie dough. Leave spacing of about 2" between cookies. Bake until browning on the edges but still soft to touch, 11-12 min. Cool on cookie sheet for 5 min. Then, cool completely on a cooling rack. If not icing immediately, place in a sealed container to prevent them from drying out.
• For the icing. In a standup mixer with a paddle attachment, mix cream cheese until smooth, about 4 minutes. Mix in icing sugar and salt, add the milk, and mix until just combined and smooth. Place into an icing bag and decorate as shown. I used a Wilton #7 tip.

Notes

Adapted from Cooking Classy. See post for more tips and information.

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!