Name: Carrot Cake Cookies
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Yield: 22
Ingredients: 18.25 ounce box carrot cake mix (JUST the dry mix); 2 eggs; 1/2 cup vegetable oil; 1/4 cup flour; 1 cup white chocolate chips; 1 cup pecan halves, chopped

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Soft carrot cake cookies loaded with big chunks of melty white chocolate and pecans.

I love when carrot cake starts with a Betty Crocker cake mix. Why? Because I can’t stand chunks in my carrot cake. It grosses me out big time (and raisins? *gag*)! But I like the spiced flavor of carrot cake, and given the right recipe I’ve found that I really enjoy it. Betty Crocker is the only carrot cake mix I’ve found that doesn’t use raisins, so I’ve used it as the base for all of the carrot cake recipes on Something Swanky.

If you think you don’t like carrot cake, give any of these recipes a try:

Use a cake mix to make the BEST carrot cake cookies!

A FEW THINGS TO NOTE ABOUT THIS RECIPE:

You can use any brand of cake mix you’d like! I prefer Betty Crocker, because I don’t like raisins. But if you like a chunkier carrot cake with raisins, feel free to branch out to another brand of cake mix. It won’t affect how the cookies bake.
Try subbing milk or dark chocolate chips in for the white chips! I also thought macadamia nuts might be really good in place of the pecans.
These come together really quickly and easily, because the ingredient list is relatively short. If you’re ever in a pinch for time and need a great cookie, this cake mix recipe is an awesome one to have in your back pocket. There are all sorts of adjustments you could make to create your own amazing flavors, so get creative!

What’s my favorite part of this recipe?

I love the way the sweetness of the white chocolate cuts through the spice of the carrot cake flavor. It’s a perfect balance in both balance and texture!