These soft, melt in your mouth Carrot Cake Cookies come together in minutes with just three simple ingredients and a container of frosting. Perfect for Easter or anytime you are craving carrot cake.
In a large bowl, beat softened butter until light and fluffy. Add whole egg and egg white, beat one minute, scrape sides, then beat another minute until smooth and well blended.
Add cake mix to wet ingredients. Mix on low speed until mostly combined, scraping bowl as needed. Increase to medium speed and beat about three minutes until batter is thick, smooth, and fully blended.
Using a 1¼-inch scoop, drop evenly sized dough portions onto a parchment-lined baking sheet, spacing two inches apart. Bake about ten minutes, until edges are lightly golden and centers remain soft.
Cool cookies on the baking sheet for ten minutes, then transfer to a wire rack to cool completely. Spread one tablespoon frosting on each, leaving a small border so frosting doesn’t smear.