Carrot Cake Cookies

These cookies were gone in about half a day at my office.

They are moist, soft, and full of flavor. You cannot taste the carrot at all.. I promise lol.

So these are a great spring and Easter dessert and they are perfect for baking with kids because they are really quick to throw together and make and there’s barely any ingredients so way less mess for you to clean up.

Win, win.

I used the Duncan Hines mix because it has real carrots and real raisins. For my coworkers that didn’t want to eat a dessert, I convinced them with the method of saying.. hey, a carrot is a vegetable and a Raisin is a fruit..

Worked on every single person that hesitated.

You need to try these.

Grab these ingredients. You can use 1/2 cup vegetable oil if you don’t have butter or margarine. Let the butter and eggs sit in the stovetop while the oven preheats to bring butter to softened texture and eggs to room temp.

Mix all ingredients but chocolate chips in the bowl and then fold them in to the dough.

Then you will scoop the dough onto your parchment paper lined baking sheet.

Carrot Cake Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes


1 box carrot cake mix

2 eggs

1/2 cup butter

1 cup white chocolate chips

1 teaspoon vanilla extract (optional)


  1. Preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
  2. Mix all ingredients together.
  3. Scoop cookies with a cookie scoop onto baking sheet.
  4. Bake 12-15 minutes. Let cool 5 minutes before transferring to a wire rack to finish cooling.



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