Ingredients:

  • 1 box (431g) Carrot Cake Mix
  • 115g Unsalted butter, softened
  • 2 large Eggs
  • 110g Finely shredded carrots
  • 60g Chopped walnuts or pecans (optional)
  • 225g Full-fat cream cheese, softened
  • 57g Unsalted butter, softened
  • 240g Powdered sugar, sifted
  • 5ml Vanilla extract
  • 15-30ml Whole milk or heavy cream (if needed for consistency)

Instructions:

  1. Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter until it looks pale and creamy.
  3. Add the eggs one at a time, beating well after each addition until the mixture is smooth.
  4. Gradually stir in the carrot cake mix until well combined.
  5. Fold in the shredded carrots and chopped nuts using a spatula until evenly mixed.
  6. Use a cookie scoop to drop rounded tablespoons of dough 2 inches apart.
  7. Bake in the oven for 10–12 minutes.
  8. Remove from the oven when edges are set and tops spring back slightly when touched.
  9. Let cookies rest on the pan for 5 minutes before transferring to a wire rack.
  10. Beat the cream cheese and unsalted butter until creamy.
  11. Gradually add powdered sugar and vanilla, whisking in milk as needed for consistency.
  12. Frost each cooled cookie with a generous dollop of frosting.