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 with a handheld mixer until light and fluffy. Add the whole egg and egg white,
beat one minute, scrape the bowl, then beat one more minute until smooth.
Add the cake mix to the wet ingredients. Mix on low speed until mostly combined, scraping the bowl as needed. Increase to medium speed and beat about 3 minutes until thick and fully blended.
Use a 1¼-inch cookie scoop to portion dough onto a parchment-lined baking sheet, spacing cookies about 2 inches apart. Bake for 10 minutes, until edges are lightly golden and centers remain soft.
Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Spread about 1 tablespoon of frosting in the center of each cookie, leaving a small border around edges.