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Carrot Cake Cookies

Carrot Cake Cookies
25 minutes
11 minutes
Makes 34 to 36 cookies
Key Ingredients
Coffee mate®
French Vanilla Liquid Coffee Creamer
16 oz. Bottle


  • 1 box (15.25 ounces) spice cake mix
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1 cup finely shredded fresh carrots (or packaged shredded carrots, chopped)
  • ½ cup chopped pecans, walnuts, raisins or Nestlé® Toll House® Premier White Morsels or a combination (optional)
  • 1 cup powdered sugar
  • 4 ounces cream cheese, at room temperature
  • 2 tablespoons any flavor Coffee-mate® Liquid Coffee Creamer

Make It

Step 1
Combine cake mix, eggs and oil in large mixer bowl; beat until smooth. Fold in carrots and nuts.
Step 2
Drop by level tablespoon onto parchment paper-lined baking sheets, spacing about 2 inches apart.
Step 3
Bake at 375° F for 11 to 13 minutes or until puffed and golden on bottom.
Step 4
Beat powdered sugar, cream cheese and Coffee-mate Liquid Coffee Creamer until smooth. Add additional powdered sugar for thicker consistency. Spread icing over cookies.

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