Ingredients
Main Ingredients
- 1 box (15.25 oz / 432 g) carrot cake cake mix
- 1 cup (240 g) prepared cream cheese frosting
Recommended for Best Texture
- 1 large egg (room temperature)
- 2 tablespoons unsalted butter, melted then slightly cooled
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
Optional Mix-ins
- ½ cup chopped pecans
- ½ cup chopped walnuts
- ½ cup raisins
- ½ cup white chocolate chips
Optional Topping
- Extra cream cheese frosting
- Chopped pecans
- Ground cinnamon
Instructions
1. Prepare
Preheat oven to 350°F (175°C).
Line one large baking sheet with parchment paper.
Allow the egg and frosting to sit at room temperature for about 20 minutes for easier mixing.
2. Mix
Add the carrot cake mix to a large mixing bowl.
Add the frosting.
Add egg.
Add butter.
Add vanilla.
Add cinnamon.
Mix gently until fully incorporated.
The dough should be thick and sticky.
Do not overmix.
3. Chill
If the dough is soft, cover the bowl.
Refrigerate for 20–30 minutes.
This step helps produce thicker cookies.
4. Add Mix-ins
Fold in any optional ingredients using a silicone spatula.
Avoid crushing the raisins or chocolate.
5. Scoop
Use a #40 cookie scoop (about 2 tablespoons).
Space cookies 2 inches apart.
Lightly flatten each cookie with the back of a spoon.
Do not flatten too much.
6. Bake
Bake for 10–12 minutes.
The edges should look set.
The centers should still appear soft.
Internal temperature should reach approximately 190°F (88°C).
Do not overbake.
7. Cool
Allow cookies to cool for 5 minutes on the baking sheet.
Transfer carefully to a wire rack.
Cool completely before frosting.
8. Decorate
Drizzle with cream cheese frosting.
Sprinkle chopped pecans.
Finish with a light dusting of cinnamon.
Serve.
Notes
✔ Using only the cake mix and frosting works, but adding egg, butter, vanilla, and cinnamon creates a softer, richer cookie.
✔ Refrigerating the dough prevents excessive spreading.
✔ Always bake on parchment paper.
✔ Slightly underbaking produces the perfect chewy center.
✔ Frost only after cookies have completely cooled.
✔ Store in an airtight container.
✔ Freeze unfrosted cookies for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian