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Homemade cookies are definitely a favorite around our house, and the quicker, the better! These Carrot Cake cookies only took about fifteen minutes, from start to finish – and that includes baking time!

Carrot Cake Cookies are the perfect Easter treat, because everyone knows that the Easter bunny loves carrot cake, almost as much as he loves Layered Peeps Treats!

A stack of carrot cake mix cookies on a white stand.

When these cookies were fresh out of the oven, my kids came running into the kitchen after their baths, exclaiming “I smell cinnamon!” and were pretty excited that they got to have cookies for snack. They are the best taste tasters after all.

Cake Mix Carrot Cake Cookies

The Carrot Cake cookies are soft and chewy in the center and just slightly crunchy on top. So delicious – I may never bake cookies from scratch again!

How To Make Carrot Cake Cookies from a Cake Mix

  1. Preheat your oven so the cookies will bake evenly and at the same temperature the entire time.
  2. Pour the cake mix into the bowl of a stand mixer and add a couple of eggs and half a cup of vegetable oil. Mix at low speed to blend slightly, then at medium speed for about a minute. You don’t want to beat the mix, just stir it together enough to incorporate all of the dry ingredients.
  3. Using a silicone spatula or wooden spoon, fold in any mix-ins, like raisins or chocolate chips.
  4. Drop the dough by rounded tablespoons onto the baking sheet and bake for 11 minutes, or until cookies are golden on top. Add a few chocolate chips to the tops as they come out of the oven – they will melt into the cookies – so yummy!

Carrot Cake Cookies on a baking sheet with a spatula lifting one cookie

How To Store Cake Mix Cookies

Store cooled cookies in an airtight container for up to a week. You do not have to keep them in the refrigerator, but they may stay fresh a little longer if you do. Just let them sit out for 15 minutes before serving them.

They kept really well. I put them in a Tupperware container and they were still soft after six days.

Can you freeze Cake Mix cookies?

Absolutely! You can freeze just about any cookie, and cake mix cookies are no exception. Place cooled cookies in an airtight container or freezer bag. Store in the freezer for up to 6 months. You could probably keep them for up to a year, but they wouldn’t be as fresh tasting.

Carrot Cake Mix Cookies in a pile with some carrots off to the side

For more springtime treats, try these:

More cookies to try:

Carrot Cake Cookies in a pile with a bite taken out of one cookie

If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.

Easy Carrot Cake Mix Cookies

4.67 from 6 votes
Carrot Cake cookies are moist and tender, and only take about 15 minutes to make! Fill them with chocolate chips for the perfect Easter Cookie!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 151kcal


  • 1 box Carrot Cake Mix 15.25-ounce
  • 2 eggs
  • 1/2 cup oil
  • 1 cup of mix-ins chocolate chips, raisins, nuts - optional


  • Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper and set aside.
  • Using an electric mixer, mix ingredients on low speed for 30 seconds, then on medium speed for a minute. The batter will be thick; just make sure that all of the cake mix has been incorporated. 
  • Fold in your mix-ins.
  • Drop by rounded tablespoons onto a baking sheet. Press down slightly with your fingers to flatten.
  • Bake in the preheated oven for 11-12 minutes. Allow to cool for a couple of minutes before transferring to a cooling rack.


  • I added half a cup of raisins and half a cup of chocolate chips - because everything's better with chocolate!
  • Once cooled, store in a tightly sealed container for up to 6 days.


Calories: 151kcalCarbohydrates: 21gProtein: 1gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 15mgSodium: 156mgPotassium: 18mgFiber: 1gSugar: 12gVitamin A: 20IUCalcium: 49mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. Idea! Consider Placing the recipe at the beginning or add a link. Dyslexiameans stories are hard to comprehend

    1. Hi Sue, There is a “JUMP TO RECIPE” button at the top of every single post. Not sure what you mean by “Dyslexiameans” but the post is not made up of long stories. There are notes and other pertinent information for your benefit.

  2. The cookies are still warm and my son is raving about them! He says they are some of the best cookies he has ever eaten. High praise from my child.Thanks for the recipe. Will definitely make these again.

  3. These look SO good Kristin!! We have made “Earthquake Cookies” from the chocolate mix but this is a must make for sure 🙂

    xo, Tanya