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June 3, 2010

Carrot Cake Cookies for my MP Gang to enjoy!!!


Photo Courtesy of The Disney Food Blog! Check out her review here!

I have entered this post especially for my WDW Mom's Panel friends.  One of my fave WDW snacks happens to be the Carrot Cake Cookie...found exclusively at DHS' Writers' Stop.  The posting of this recipe is even more pressing, since a little birdie told me they are no longer available at the original venue!!?? 

Upon arriving home from my last trip, obsessed and completely consumed by this little "carrot-y, spicey" delicacy, I had to seek out a recipe... and I have also sold these in the bakery case at my cafe. SO HERE GOES:

You can keep your Carrot Cake Mix Cookies simple with just a carrot cake mix (I like Duncan Hines Decadent Carrot Cake Mix ~ Has everything included), butter and eggs,  Or you can embellish them with extra spices, grated carrots, nuts, and/or drained crushed pineapple. (If you use the Decadent Mix there's no need to add anything)

The way you prefer your carrot cake is probably the same way you will prefer your carrot cake cookies!

Always remember to check your cookies at the earliest baking time specified and continue baking if necessary, checking every minute or so until your cake mix cookies are done. And only put cookie dough on cool cookie sheets, never warm, to prevent your cookies from melting and spreading too much.

These cookies should bake in about 10 to 12 minutes if you are not using additional wet ingredients such as carrots and pineapple. They will need a couple more minutes baking time if you do.

***Be sure to keep reading as I have included my Nanny's recipe for Cream Cheese Frosting (you can use store bought if in a hurry, but homemade is simple and WORTH it!)

Carrot Cake Mix Cookies Recipe

  • 1 (18.25-ounce) package of carrot cake mix (I like Duncan Hines Decadent Brand)
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 cup raisins or sweetened dried cranberries
Any of the following optional ingredients you choose: (The Decadent Mix includes Shredded Carrot)
  • 1 teaspoon pumpkin pie spice
  • 1 cup chopped nuts
  • 1 cup grated peeled carrot
  • 1/2 cup crushed pineapple, well drained
  • 1/2 cup shredded coconut flakes
  1. Preheat oven to 350F degrees. Line cookie sheets with parchment paper for best results. (Alternatively lightly spray cookie sheets with nonstick cooking spray.)
  2. In a large bowl beat half the dry cake mix, oil, eggs, and pumpkin pie spice (if using) with an electric mixer on medium speed until well-blended and smooth, 1 to 2 minutes.
  3. Stir in the, remaining cake mix and any optional additions you are using with a wooden spoon, just until combined.
  4. Drop the dough by teaspoonfuls 2 inches apart onto prepared cookie sheets.
  5. Flatten the cookie dough balls slightly with the back of a fork or the bottom of a glass.
  6. Bake for 10 to 14 minutes, or just until the edges are set but the centers are still soft.
  7. Remove from the oven and cool the cookies on the cookie sheet for 1 to 2 minutes and then transfer the cookies to a wire rack to cool completely.
Makes about 4 dozen Carrot Cake Mix Cookies (Adapted from Epicurious)

Sandwich 2 cookies together with a glob of Cream Cheese Frosting in the Middle

Amanda's Nanny's Cream Cheese Frosting

  • 2 8oz. Packages Cream Cheese Softened
  • 1/2 cup Butter Softened
  • 2 cups Confectioner's Sugar Sifted
  • 1 Tsp Vanilla Extract
  • 2Tbsp Milk


  1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Add Milk if necessary to soften. Store in the refrigerator after use.

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