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Carrot Cake Cookies with Pineapple Frosting

Carrot Cake Cookies with Pineapple Frosting

Charlotte Hancey
Easy cake mix carrot cookies are topped with a delicious pineapple cream cheese frosting for the perfect spring cookie.
5 from 4 votes
Course Dessert
Servings 30 cookies


  • 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)


  • 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.
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