Made with real, shaved carrots, coconut, and a carrot cake mix, this carrot cake cookie recipe is soft, full of flavor, and perfect for Easter. The added addition of carrot cake M&Ms (or white chocolate chips) is a nice surprise as you sink your teeth into these delicious carrot cake cookies.
Is it just me, or has it seemed like there have been way more “seasonal” M&M flavors this year…and that it seems like it’s a battle between Walmart and Target to see who can get the newest flavor. I feel like for each new holiday, there’s at least one or two (maybe even more) new flavors.
And, of course, whenever I see these new flavors, I have to try them! We were at Walmart a few weeks ago, and Forrest spotted some carrot cake M&Ms (and guess what — you can get them on Amazon!) To be honest, I don’t think they really taste that much like carrot cake, but they were good nonetheless. I thought it would be really yummy to use them to make carrot cake cookies, using a carrot cake mix. However, Forrest requested that I make them more “cake-like”, as opposed to the chewy, like most cake mix cookies turn out.
I wasn’t totally sure how to do this, but as I set out researching, I discovered the secret to making cake mix cookies soft and cake-like is apparently crushed pineapple! If you don’t like pineapple, don’t fear — you can’t even taste it. I don’t know why, but these carrot cake cookies turned out perfectly. The addition of the M&Ms made them almost melt in your mouth (though if you can’t find the M&Ms, you could always just use white chocolate chips.)
These cookies have real carrots in them, along with a little bit of coconut. I wouldn’t skip on putting in the shaved carrots, but I do admit, you can taste the coconut a tiny bit…so if you don’t like that (though I don’t know why you wouldn’t like coconut), you can omit it.
I felt like these carrot cake mix cookies were super simple, and would be perfect for a delicious Easter treat! I keep wanting to go back to Walmart to get some more M&Ms and another cake mix so I can make these. Definitely a winner in my book.
Carrot Cake Cookie Recipe
Ingredients
- 1 boxed carrot cake mix, I used Duncan Hines
- 6 mini carrots, shredded
- 2 large eggs
- 1 cup crushed pineapple, with juice
- 3/4 bag carrot cake M&Ms, or 1/2 bag white chocolate chips
- 1/2 cup coconut, optional
Instructions
- Preheat oven to 350 degrees.
- Mix together all the ingredients until combined well. Batter will be somewhat runny.
- Bake for 10-12 minutes.
- Let cool for about 5 minutes on the pan, and then the remainder of the time a cooling rack.
Katie is a Colorado-native, BYU graduated, and most importantly, wife to one and mother to three beautiful boys. She is passionate about sharing her experiences with others – especially about pregnancy, breastfeeding, cooking, and crafts. She is an International Board Certified Lactation Consultant. She loves spending time with her family and helping others find joy in family life.
Karin says
Yum! I was just thinking it was about time to try a new kind of cookie! I can’t wait to try this! I don’t see a cake mix listed in the recipe, but based on your post I’m guessing you add everything to a carrot cake mix?
Katie says
hahah…nice catch there! Yes, just a basic cake mix. 🙂 I’ll change that right now!
Elizabeth @ Confessions of a Baking Queen says
I have never heard the pineapple trick! Learn something new everyday 😉
Katie says
Kind of a fun trick, right?! I was a little hesitant, but it didn’t make it taste like pineapple at all (which I wouldn’t have minded too much, but I know some people would!)