Easy Carrot Cake Mix Cookies

I found these Easy Carrot Cake Mix Cookies on yellowblissroad.com when I was looking for a carrot cake cookie. I wanted something with the carrot cake flavor but without the mess of the cream cheese frosting, I was bringing them somewhere on a hot summer day and they were going to stay outside at a picnic. These cookies are a quick recipe that you can adjust with your preferred add-in, I also added some shredded carrots for flavor and texture.

“A balanced diet is a cookie in each hand.” – Barbara Johnson, Author (see more quotes in the Quotes tab)

In a large bowl add 1 box Betty Crocker Carrot Cake Mix, 2 eggs, ½ cup oil and ¼ cup shredded carrots.

Mix ingredients on low speed for 30 seconds, then on medium for a minute. The batter will be thick, so you have to judge when it’s finished. Add in 1 cup mix-ins (I used chopped pecans).

Gently fold in your mix-ins. Use a cookie scoop for easy transferring to cookie sheets lined with parchment paper.

Drop by rounded tbsp onto a baking sheet. Press down slightly with your fingers.

Bake in a preheated, 350 degree oven for 11-12 minutes.

Allow to cool for a couple of minutes before transferring to a cooling rack.

Easy Carrot Cake Mix Cookies

A quick way to make cookies using boxed carrot cake mix. You can add in your favorite mix-ins such as nuts, raisins or chocolate chips. I also add a small amount of freshly grated carrots for flavor and texture. Great carrot cake flavor with less time and mess.

Course Cookies, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24 cookies
Author Recipe Thief

Ingredients

  • 1 box Betty Crocker Carrot Cake Mix
  • 2 eggs
  • ½ cup oil
  • 1 cup mix-ins (chocolate chips, raisins, nuts – optional)

Instructions

  1. Mix ingredients on low speed for 30 seconds, then on medium for a minute. The batter will be thick, so you have to judge when it’s finished. Fold in your mix-ins.
  2. Drop by rounded tbsp onto a baking sheet. Press down slightly with your fingers.
  3. Bake in a preheated, 350 degree oven for 11-12 minutes. Allow to cool for a couple of minutes before transferring to a cooling rack. Store in a tightly sealer container.

Recipe Notes

I added some shredded/grated carrots before mixing to add more carrot flavor and texture. I used a few baby carrots that I had in the fridge, approximately ¼ cup. For mix-ins I used chopped pecans. I rotated the pans in the oven after cooking for 4 minutes, then repeated twice more for the total 12 minutes.