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These soft and chewy carrot cake mix cookies are made with a box cake mix and topped with homemade cream cheese frosting. Perfect for an easy Easter dessert or springtime snack!

frosted carrot cake mix cookies on wire baking rack.

If you like carrot cake, you are going to love these easy carrot cake cookies. They taste like the cake in cookie form! These easy cake mix cookies start off with a box of cake mix and are crowned with a light and fluffy cream cheese frosting.

These delicious cookies are perfect for Easter or any springtime celebration, but you can enjoy them anytime of the year.

Love cake mix cookie recipes? Try my Strawberry cookies, lemon cookies or chocolate cookies next!

cake mix, oil, eggs, butter, cream cheese, milk, powdered sugar, vanilla and sprinkles.


You only need a few simple ingredients for this easy cookie recipe. They should be easy to find in any grocery store. Full amounts are in the printable recipe card below.

  • Carrot Cake Mix — any brand
  • Eggs — I use large eggs
  • Vegetable Oil — or butter
  • Milk — to thin out the batter
  • Frosting ingredients — cream cheese, powdered sugar, vanilla extract, plus holiday sprinkles. Alternately, you can use store bought frosting

How to Make Carrot Cake Cookies from Cake Mix

First, add the eggs to a large bowl, and beat with a hand mixer slightly. Then, add the cake mix and oil, and beat on medium speed until well blended.

mix cookie dough with electric mixer.

Scoop the cookie dough onto a baking sheet lined with parchment paper or aluminum foil for easy clean-up. You can use a tablespoon or a cookie scoop for this part.

Make sure the cookies are about 2 inches apart. They will spread out a little during the baking process.Then, bake in a preheated oven for about 10 minutes or until edges are firm.

carrot cookie dough balls on baking sheet.

Allow the cookies to cool completely on a wire rack. Then, make the homemade frosting. Just mix the cream cheese, powdered sugar and vanilla until creamy. Then, frost the cooled cookies. If you want to get fancy, you can pipe little carrots on top of the cookies using a piping bag. We also added Easter sprinkles to a few of the cookies — easy peasy.

pipe orange carrots on frosted cookies.

How to Store

Store the cookies in an airtight container in your refrigerator if frosted. If you opt not to frost them, you can store cookies at room temperature for 4-5 days. You can freeze cookies in a freezer-safe container or freezer bag for up to 3 months.

Substitutions and Tips

Cookies are done when the edges are firm and light brown. Don’t let them get too brown or they will not be soft and cakey.

Make sure cookies are completely cool before frosting them.

If you want to pipe carrots, set aside some of the frosting and use green and orange food dye to color frosting for the carrot and carrot tops.

decorated carrot cake cookies on plate.

More Easter Desserts

Try my Easter Lamb Cake or Easter Mini Egg Cookies, Bird’s Nest Cupcakes or Easter Dirt Cups next. Browse even more Easter Recipes your family will love!

5 from 6 votes

Carrot Cake Mix Cookies

By: Dee
These soft and chewy carrot cake mix cookies are made with a box cake mix and topped with homemade cream cheese frosting. Perfect for an easy Easter dessert or springtime snack!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24



  • 2 large eggs
  • 1 15.25-ounce box carrot cake mix
  • cup vegetable oil or melted butter
  • 2 teaspoons milk

Cream cheese frosting

  • 8 oz cream cheese softened
  • ½ cup butter softened
  • 1 tsp vanilla extract
  • 4 cups powdered sugar
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  • Preheat oven to 350℉
  • In a large mixing bowl, add the eggs, and lightly beat with fork or electric mixer
  • Add the cake mix, oil and milk, and mix well
  • Use a tablespoon to scoop batter out and drop on baking sheet, leaving about 2 inches between cookies
  • Bake for 10-12 minutes or until edges are firm
  • Remove from oven, allow to cool slightly, then remove cookies from baking sheets, and allow to cool completely on a wire rack or counter


  • In a medium mixing bowl, beat the softened cream cheese until smooth
  • Add in the softened and beat until all lumps are gone
  • Stir in the vanilla extract
  • Gradually add in the powdered sugar
  • Prepare a piping bag with a small round tip and cream cheese frosting. Pipe frosting onto all the cookies
  • Dye half of the remaining frosting orange. Cut a small hole in a piping bag and fill with the frosting. Pipe a triangle that resembles a carrot onto each cookie
  • Dye the other half of the remaining frosting green. Cut a small hole in a piping bag and fill with frosting. Pipe the carrot leaves onto each cookie
  • Decorate cookies with sprinkles if desired



Batter may be sticky, so using parchment paper or foil or silicone baking mats is recommended.
Cookies are done when edges are firm and light brown. Do not over bake.
Make sure cream cheese is softened for easy blending.


Calories: 152kcal, Carbohydrates: 21g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 35mg, Sodium: 67mg, Potassium: 21mg, Sugar: 20g, Vitamin A: 268IU, Vitamin C: 0.001mg, Calcium: 13mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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Recipe Rating


  1. April says:

    Love these! Had to try them out and they were so simple! Love the frosting for sure! Made extra just to nibble on!5 stars

    1. Dee says:

      Thank you so much, April! We love them!