These 3 Ingredient Carrot Cake Mix Cookies are made in minutes with a box of cake mix and 2 pantry staples!
Hey y’all! Stephanie from Sustaining the Powers here again. I have a quick holiday treat go-to recipe to share with you today – Carrot Cake Mix Cookies. I don’t know about you, but in my family, Carrot Cake is eaten year round, not just at Easter. We especially love it around Halloween and Thanksgiving because of its mix of fall spices and its fun streaks of orange color from the carrots. Plus it’s a vegetable, so that makes these more “healthy” right? Breakfast cookies maybe?
This recipe is one I love to keep on hand for when time is running short and I’m asked to bring something to a party or an event. You can keep a couple boxes of cake mix on hand for emergencies, and then just pop it in a bowl, add the eggs and oil, give it a good stir, and your cookies are ready to go into the oven. Simple. (People think you went to a lot of work too!)
I like my cookies to be “rustic” (I think this is food blog code for “obviously homemade” or “hot mess”) so I usually spread it on top with a butter knife straight out of the frosting jar and add my favorite sprinkles. You can get fancy and ice them with a piping bag and some royal icing if you really want to, but then they’re much more work. Rustic is so in.
You can make these with any number of cake mixes. Some of my favorites are birthday cake, devil’s food, spice cake, and this carrot cake. By baking the mix up into cookies it tends to intensify the flavors of the mix and the cookies are fluffy and a bit more dense. They won’t spread much on the pan, so be sure and shape them how you want them as you place them down. Enjoy!
Ingredients
- 1 (15.25oz) box carrot cake mix (or other flavor cake mix)
- 1/4 cup vegetable oil
- 2 eggs
- 1 jar of your favorite frosting. (I used cream cheese)
- sprinkles (optional)
Instructions
- Preheat oven to 375
- Combine dry cake mix, oil, and eggs in a small bowl and mix thoroughly until well combined.
- Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets.
- With bottom of glass dipped in flour, flatten to 1/4-inch thickness.
- Bake at 375°F. for 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets and place on cooling rack until cookies reach room temperature.
- Spread frosting over fully-cooled cookies. Immediately sprinkle each frosted cookie with sprinkles. Let frosting set before storing. Store in tightly covered container.
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Thank you for sharing this easy recipe!! I’m always on the lookout for easy cookie recipes and this fits the bill!!
This looks so delicious! I am definitely going to try this one!