Carrot Cake Cookies with Pineapple Frosting
Easy cake mix carrot cookies are topped with a delicious pineapple cream cheese frosting for the perfect spring cookie.
Ingredients
- 1 box carrot cake mix (Betty Crocker)
- 1/2 cup unsweetened applesauce
- 1 egg
- 1/2 cup freshly shredded carrots
- 4 oz cream cheese
- 2 tablespoons butter, softened
- 3 tablespoons drained crushed pineapple
- 1 3/4 cup confectioners sugar
- 3/4 cup chopped pecans (optional)
Instructions
- In a medium-sized mixing bowl, using a hand mixer, mix cake mix, applesauce, egg and carrots until combined.
- Place batter in refrigerator and let chill for 20-30 minutes. Do not skip this step!
- Preheat oven to 350° F.
- Using a 1.25 inch cookie scoop, place scoops of dough (2 inches apart) on a baking sheet lined with parchment or a silicone mat. Bake for 8-10 minutes or until center is just set. Let cool on baking sheet for 2 minutes before transferring to a cooling rack.
- Using a hand or stand mixer, beat cream cheese and butter together. Add pineapple and mix well. Slowly mix in confectioners sugar.
- Spread frosting onto tops of cooled cookies then sprinkle with pecans.
- Store leftover cookies in the refrigerator in a covered container.
Tried this recipe?Let us know how it was!