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Iced Carrot Cake Cookies


The goodness of carrot cake in a compact form! It makes sense - you start the cookie dough with carrot cake mix and finish with cream cheese frosting.

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Rate this recipe 4.5/5 (17 Votes)


  • 1 (18 ounce) package carrot cake mix
  • 1 (8 ounce) can crushed pineapple, drained
  • 2 carrots, finely shredded
  • 2 eggs
  • 2 tablespoons vegetable oil
  • 1 cup pecans, chopped
  • 1 (16 ounce) container cream cheese frosting


Servings 40
Cooking time 15mins
Adapted from


Step 1

Preheat oven to 350°F. Coat baking sheets with cooking spray.

In a large bowl, combine cake mix, pineapple, carrots, eggs and oil. Beat 3 to 4 minutes, or until well blended. Stir in pecans.

Drops by teaspoonfuls 1 inch apart on prepared baking sheets.

Bake 14 to 16 minutes, or until edges are golden.

Remove to a wire rack to cool, then frost with cream cheese frosting. Store in an airtight container.

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