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.
Ingredients
- 1 box Betty Crocker Carrot Cake Mix
- 2 eggs
- ½ cup oil
- 1 cup mix-ins (chocolate chips, raisins, nuts – optional)
Instructions
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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.
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Drop by rounded tbsp onto a baking sheet. Press down slightly with your fingers.
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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.