Ingredients
Scale
- Box of carrot cake mix (13.25 ounces)
- 2 eggs
- 1/2 cup vegetable oil
- 2 cups cream cheese frosting (16 oz. canned or homemade)
- 1/2 cup walnuts, chopped
Instructions
- Preheat your oven to 350°F.
- Add cake mix, eggs, and oil to a medium bowl. Mix until combined, but do not over mix.
- Drop by tablespoon (we use a cookie scoop) onto a parchment-lined baking sheet.
- Bake for 10 to 12 minutes.
- Allow the cookies to cool completely on a wire rack. (Make the frosting now, if making homemade.)
- Frost with cream cheese frosting. We use the same cookie scoop (washed, of course!) to top the cookie with frosting (about a tablespoon) and then spread it with a spoon or angled spatula.
- Sprinkle with chopped walnuts.
Notes
- Cake mix: we use Betty Crocker’s carrot cake mix.
- Frosting: you can make this recipe with canned frosting, but we recommend using our 4-ingredient cream cheese frosting. It takes just 5 minutes, and it’s sooo good!
- Topping: we used walnuts, but you can use pecans or pipe a carrot using any leftover frosting and food coloring.
- Storage: store in the fridge for up to 3 days, or in the freezer for 2 to 3 months.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 151
- Sugar: 11.5 g
- Sodium: 53.1 mg
- Fat: 10.9 g
- Saturated Fat: 5.6 g
- Carbohydrates: 13.3 g
- Protein: 1.2 g
- Cholesterol: 18.6 mg
