Carrot Cake Cookies with Coconut Cream Cheese Frosting Recipe

Introduction

These Carrot Cake Cookies are an easy and delicious twist on traditional carrot cake, made using a boxed mix for convenience. Loaded with white chocolate chips and topped with a tangy toasted coconut cream cheese frosting, they make delightful cookie sandwiches perfect for any occasion.

Ingredients

• 1 box Duncan Hines Carrot Cake Mix (reserve the carrot/raisin packet)
• 1 stick (1/2 cup) unsalted butter, softened to room temperature
• 2 large eggs, room temperature and whisked
• 1 tablespoon coconut oil, melted
• 1 cup white chocolate chips
• 1 (8 oz) package cream cheese, softened to room temperature
• ½ stick (1/4 cup) unsalted butter, softened to room temperature
• 2 cups powdered sugar
• 1-2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1 cup sweetened coconut flakes, toasted

Instructions

1. Step 1: Preheat the oven to 350°F and line a baking sheet with a silicone mat.
2. Step 2: In a bowl, mix together the softened butter, whisked eggs, and melted coconut oil until well combined.
3. Step 3: Using a spatula, stir in the carrot cake mix. The dough will be thick and sticky.
4. Step 4: Stir in the reserved packet of carrots (and raisins, if desired) along with the white chocolate chips.
5. Step 5: Use a cookie scoop to portion the dough onto the prepared baking sheet.
6. Step 6: Bake for 8 to 10 minutes. The cookies may seem slightly underdone; remove from the oven and let them rest on the baking sheet for about 10 minutes.
7. Step 7: Transfer the cookies to a wire rack to cool completely.
8. Step 8: To make the frosting, beat the cream cheese alone for one minute, then scrape down the bowl.
9. Step 9: Add the butter to the cream cheese and beat until fluffy; scrape down the bowl again.
10. Step 10: With the mixer running, slowly add powdered sugar, then scrape down the bowl.
11. Step 11: Add 1 tablespoon heavy cream, vanilla extract, and a pinch of salt; scrape down the bowl and add more cream if the frosting is too thick.
12. Step 12: Fold in the toasted coconut flakes; the warmed coconut will slightly thin the frosting. Cover and chill in the refrigerator to firm up.
13. Step 13: To assemble, flip one cooled cookie upside down and spread a large scoop of chilled frosting on it.
14. Step 14: Top with a second cookie to form a sandwich. Enjoy immediately or refrigerate.

Tips & Variations

• You can leave the raisins in the carrot cake mix for extra texture and flavor, or remove them if preferred.
• Toast coconut flakes by spreading them on a rimmed baking sheet and baking at 350°F for 5–7 minutes, stirring halfway through for even toasting.
• If the frosting is too thick, add heavy cream one teaspoon at a time until you reach the desired consistency.

Storage

Store the cookie sandwiches in an airtight container in the refrigerator for up to 2 weeks. They can also be frozen for up to 3 months. To enjoy, let thaw at room temperature or microwave briefly until warm. Cookies stored at room temperature without frosting will keep for about 1 week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies dairy-free?

You can substitute the butter and cream cheese with dairy-free alternatives, such as vegan butter and vegan cream cheese, to make a dairy-free version. Be sure to check that the carrot cake mix and white chocolate chips you use are also dairy-free.

How do I toast the coconut flakes properly?

Spread coconut flakes evenly on a rimmed baking sheet and bake at 350°F for 5 to 7 minutes, stirring once halfway through. Watch closely to prevent burning, then let cool before folding into the frosting.

Carrot Cake Cookies with Coconut Cream Cheese Frosting Recipe

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★★★★★

4.8 from 138 reviews

• Author: Matteo
• Total Time: 25 minutes
• Yield: 12 cookie sandwiches 1x

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Description

These Carrot Cake Cookies are a delightful twist on classic carrot cake, made easy with boxed mix and loaded with white chocolate chips. Each cookie is sandwiched with a creamy, tangy toasted coconut cream cheese frosting, offering a perfect balance of sweetness and texture for a unique dessert treat.

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Ingredients

Scale 1x2x3x

Carrot Cake Cookies

• 1 box Duncan Hines Carrot Cake Mix (set aside the carrot/raisin packet)
• 1 stick (1/2 cup) unsalted butter, softened to room temperature
• 2 large eggs, room temperature and whisked
• 1 tablespoon coconut oil, melted
• 1 cup white chocolate chips

Toasted Coconut Cream Cheese Frosting

• 1 (8 oz) package cream cheese, softened to room temperature
• ½ stick (1/4 cup) unsalted butter, softened to room temperature
• 2 cups powdered sugar
• 1–2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1 cup sweetened coconut flakes, toasted

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Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with a silicone mat to prevent sticking and ensure even baking.
2. Mix Wet Ingredients: In a mixing bowl, combine the softened butter, whisked eggs, and melted coconut oil until thoroughly blended.
3. Incorporate Dry Mix: Fold in the carrot cake mix using a spatula to form a thick, sticky dough, ensuring there are no dry patches.
4. Add Carrots and White Chocolate: Stir in the reserved carrot (and raisin packet if desired) along with the white chocolate chips to the dough for added flavor and texture.
5. Portion Cookies: Use a medium cookie scoop to form uniform dough balls and place them evenly spaced on the prepared baking sheet.
6. Bake Cookies: Bake for 8 to 10 minutes; the cookies may appear slightly underdone, which is ideal. Remove from the oven and allow them to rest on the sheet for about 10 minutes to set.
7. Cool Cookies Completely: Transfer the cookies to a wire rack to cool fully before frosting to prevent melting the frosting.
8. Toast Coconut Flakes: Spread sweetened coconut flakes evenly on a rimmed baking sheet and toast in the oven at 350°F for 5-7 minutes, stirring halfway, until golden and fragrant. Allow them to cool.
9. Prepare Frosting: Beat softened cream cheese for 1 minute until smooth; scrape down the bowl. Add softened butter and beat until fluffy. Gradually mix in powdered sugar while scraping the bowl. Add 1 tablespoon heavy cream, vanilla extract, and a pinch of salt; beat well. Add a second tablespoon of heavy cream if the frosting is too thick. Finally, fold in the toasted coconut flakes gently to incorporate.
10. Chill Frosting: Cover the frosting with plastic wrap and refrigerate to firm up before assembling.
11. Assemble Cookie Sandwiches: Flip one cookie upside down, scoop a generous amount of chilled frosting onto it, and top with a second cookie to create a sandwich.
12. Serve or Store: Enjoy immediately or store the cookie sandwiches in an airtight container in the refrigerator for up to 2 weeks.

Notes

• You can omit raisins if you prefer, as the recipe suggests picking them out.
• For perfectly toasted coconut, preheat oven to 350°F and spread coconut flakes evenly on a rimmed baking sheet; bake for 5-7 minutes, stirring halfway through, then stir immediately into frosting.
• Cookies may appear slightly underbaked when removed but will firm up during resting.
• Store at room temperature for up to 1 week, in the refrigerator for 2 weeks, or freeze for up to 3 months.
• Reheat frozen cookie sandwiches by letting thaw or microwaving until warm.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: carrot cake, cookie sandwich, cream cheese frosting, carrot cake cookies, toasted coconut frosting