Easy Carrot Cake Cookies With Cream Cheese Frosting
Just a few simple ingredients required to make the best Easter cookies, ever! These quick and easy carrot cake cookies are made with a box of Betty Crocker carrot cake mix, eggs, and oil. Top them with cream cheese frosting, and you've got the most delicous spring treat on the planet, plus they are much easier to serve and eat than traditonal carrot cake.
Preheat your oven to 350 degrees and line 2 baking sheets with parchment paper.
In a large bowl, mix together the dry cake mix, eggs and oil until smooth (the dough will be very moist). Fold in any optional mix-ins.
Grease your hands with a little oil or butter, and place about 12 little balls of dough onto each baking sheet.
Bake for 9-12 minutes or until they are set in the middle.
Allow them to cool completely before frosting (you can place them in the fridge or freezer if you're in a hurry).
Notes
Looking for mix-in ideas? Chopped pecans, chopped walnuts, raisins, or coconut flakes are all traditional carrot cake ingredients. You could also mix in some white chocolate chips if you don't plan on frosting the cookies (I wouldn't use more than a cup of total mix-ins). You can alternatively just top the cookies with chopped nuts.