These carrot cake mix cookies are so simple to make. I love a good carrot cake, and these cookies capture the warm spiciness that I crave! Topping them off with cream cheese frosting perfectly complements this yummy cookie. They are just too easy to make with only 4 ingredients!
There’s absolutely nothing wrong with carrot cake, but sometimes the standard carrot cake can be a tad boring. This cake mix recipe (which belongs on our list of favorites) adds another fun thing to do with carrot cake mix. If you’re making these during the festive season, adding just a ¼ cup of pumpkin pie filling will punch your holiday season right in the mouth…and pallet. So if you’ve got that Betty Crocker carrot cake mix box which has been sitting on the shelf, neglected, shunned, and run it’s course…give it life, give it meaning and empower it by making it into cookies.
Never made Cake Mix Cookies Before? Check out our amazing list of cake mix cookie recipe favorites.
Carrot Cake Mix Cookies Recipe
- 1 box Carrot Cake Mix
- 2 Eggs
- 1/2 cup Oil
- 1 container Cream Cheese Frosting
- Preheat oven to 350° F.
- Mix cake mix, eggs and oil.
- Using a cookie scoop, place cookies on a parchment lined cookie sheet.
- Bake at 350° F for 10-12 minutes. Allow to cool before frosting.
- Decorate with orange sugar!
Can You Freeze Cake Mix Cookies?
Freezing your cake mix cookies is a fun little hack, we cam across not too long ago. There are a few different ways of doing this, but the best way is outlined below.
1. Make your cake mix cookie recipe like you would normally
2. Chill your cake mix cookie dough in fridge for 30-40 minutes. You’re going to want to make sure it’s cold enough for the next step.
3. Using a cookie scoop (uniformity is important), scoop cookie dough into balls and roll them so they are nice and round.
4. Place each cake mix cookie dough ball on a cookie sheet. Don’t worry about having them be crowded together. They won’t expand in the freezer like they do in the oven.
5. Put the cookie sheet with all your nicely rounded cookie dough balls into the freezer for at least one hour. You want them to be slightly frozen, but not ultra-frozen. The goal here is for the cookie dough balls to maintain they’re shape for the next step.
6. This part is important: GENTLY remove semi-frozen cookie dough balls off the cookie sheet and place in a Ziploc bag. The good kind. Don’t go cheap. Place them in the freezer and you’re good to go. It’s really important to write the date on the bag, along with how long to cook, and what temperature.
7. How long will they last? Here’s the rule of thumb: The quicker you use them, the better the cake mix cookie turns out. I’ve re-used some of these after 6 months in the freezer (but they just didn’t turn out as well). After 3 months, the quality of the cake mix cookie really declines.
8. To bake them after they’ve been frozen, just place the frozen dough ball on a cookie sheet, let them come to room temperature (about 20 minutes), then bake according to the instructions that came with the original recipe.
Can You Turn Cookie Mix Into a Cake?
Yes you can! And most of the time when I mention, “Have you ever tried turning cookie recipes into cake recipes?” I get a weird look like ‘Why would you ever do that?’ I’ll tell you why: Because it’s fun and it’s easy. When it comes to cakes, muffins, cupcakes, and cookies, it is imperative to remember this concept: Flour and eggs for structure, fat and sugar for tenderness. It’s all about the ratios and combinations of those ratios to get the best baking good result. If you have too much flour and eggs…you get a hard result; too much sugar and fat…it won’t set properly. To properly turn cookie mix into a cake you also need to understand the importance of baking powder. Baking powder is the great leavening equalizer; too much though…and you’ll end up with a heavy cake. Needless to say, baking powder is the secret ingredient to turning cookie mixes into cake mixes. Check out the instructions below.
1. In a bowl, prepare the wet mixture by mixing 1 and ¼ Cup water, 2/3 cup oil, and 3 eggs until well blended. With a kitchen aid, this takes about 3 minutes on medium speed.
2. In a separate bowl, prepare your dry mixture by adding your cookie mix (usually these are pre-packaged mixes), 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt (to accentuate the flavors) and mix well.
3. This next part is the trick. Slowly add the wet mixture to the dry mixture until you get the consistency of cake mix. If it’s too runny or too thick it won’t work. My rule of thumb is the cake mix batter should easily (effortlessly?) fall off the spatula when I lift it out of the batter.
4. Pour your cookie mix batter turned cake mix batter into a greased 13x9 inch pan and bake for 30-35 minutes at 350 degrees. Do the toothpick check to make sure it’s baked thoroughly.
There are a lot of cookie mixes to choose from to convert into a cake. This variation above will work with most cookie mixes, but you may have to tweak with the ratios AND add a little bit of flour to some of the recipes to make it work. If you have any tips or wrinkles you’d like to share, comment on this post! We’d love to hear from you!
Can I Make Cake Mix Cookies Without Eggs?
Substituting eggs in a cake mix cookie recipe is relatively easy. The recipe above calls for two eggs. The variations below are based on using two eggs in a recipe.
· Option 1: Instead of using eggs, try 1 teaspoon of Baking Soda + 1 Tablespoon of vinegar; you’ll also want to use milk as a thinning agent for the mix. You’ll want to be able to form a cookie dough ball which remains intact, so you’ll want to keep an eye on the consistency and use milk sparingly.
· Option 2: ½ cup of plain or vanilla yogurt
· Option 3: ½ cup of mashed banana + a little bit of oil (like a tablespoon)
· Option 4: Use 1/3 cup of applesauce; it needs to be unsweetened so it won’t mess with the increased sweetening flavor already provided of the cake mix.
How Can I Make Cake Mix Cookies Without Oil?
There are a few really awesome oil-substitute hacks for cake mix cookies. The reason oil substitutes are better than egg substitutes is because some of them provide additional flavor profiles to your cookies. For example, instead of eating a two-dimensional cookie with sugar and flower, you can use option 1 below and get a creamy cheese flavor hitting the pallet. The below options are for the recipe above. If the cake mix recipe you use calls for more oil, adjust these ratios appropriately.
· Option 1: 4 ounces of cream cheese softened + 1/4 cup of butter
· Option 2: ½ cup of heavy cream. Expect dough to be a little stickier than usual. If it is too sticky, try using a little more cream.
· Option 3: One stick (1/2 cup) of unsalted butter
· Option 4: 1/4 cup of unsweetened apple sauce + ¼ cup of unsalted butter (you still need the fat content)
· Option 5: ¼ cup fruit puree (any flavor you desire!) + ¼ cup of unsalted butter
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