Ever crave something you’ve eaten before, but you know if you make it at home it just won’t hit the same? That’s how I felt about wanting a slice of carrot cake with cream cheese frosting. So instead of trying to bake a whole cake, I cured the craving kind of by turning it into a new cookie: Carrot Cake Cookies.
This recipe starts with the same soft, chewy base as the Cake Mix Cookie we love from Beth at The First Year Blog, but it’s got an oatmeal raisin cookie vibe to it and a cream cheese glaze.
Be sure to comment below or tag us on social media if you’ve tried this recipe!
From the TREAT$ kitchen
Carrot Cake Cookies
Yield
Yields about 10 cookies
Base Cookie Ingredients
Cream Cheese Glaze Ingredients
Instructions
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper or spray them with nonstick spray.
- Make the cookie dough: In a bowl, mix 1 box carrot cake cake mix (15.25 oz), 2 tablespoons flour, and 2 tablespoons brown sugar. Then add 2 eggs, 1/4 cup vegetable oil, 1/2 tsp vanilla and stir.
- Add your mix-ins: Fold in carrots and any optional nuts/raisins.
- Chill the dough in the fridge for at least 20 minutes before baking.
- Scoop 2 tbsp dough portions and place on sheets.
- Bake 11–13 minutes, until edges are set.
- Cool completely.
- Drizzle or brush with cream cheese glaze.
Notes
- Use whatever add-ins you like in your carrot cake!
- Make sure your shredded carrots are squeezed dry if they aren’t they’ll add extra moisture to the cookie.
- Make sure to cool your cookies completely to ensure the cookies don’t become too soft when serving.
- If your cookies do become too soft you can put them in the oven at 275°F for about 10 minutes to get them to harden up without ruining the glaze and keeping the cookie moist.
TREAT$ by Emoni · treatsbyemoni.com
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