Carrot cake cookies

A soft carrot cake cookie with thick cream cheese frosting! A perfect easy recipe to take to your Easter celebrations!
makes 12 cookies
prep 25 mins
bake 15 mins
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Carrot cake cookies


You will need

  • 1 x Noshu 98% Sugar Free Choc Chip Cookie Mix  
  • 1 x Noshu 98% Sugar Free Vanilla Velvet Cake Mix (frosting sachet only)
  • Digital kitchen scales 

For the cookies

  • 1 x sachet Noshu 98% Sugar Free Choc Chip Cookie Mix
  • 1 tsp ground cinnamon 
  • ½ tsp ground nutmeg 
  • 40 g butter, melted 
  • 1 x extra-large egg  
  • 30 g sultanas 
  • 20 g shredded coconut  
  • 65 g grated carrot  (approx. 2 small carrots) 

For the cream cheese frosting

  • 1 x sachet Noshu Vanilla Frosting Mix 
  • 150 g cream cheese, softened 
  • 50 g butter, softened 
  • 1 tsp vanilla extract
  • Pinch of salt 
  • Walnuts, chopped (optional)


Preheat oven to 150°C (140°C fan forced) and line 2 baking trays with baking paper. 


  1. In a medium bowl, whisk together cookie mix, cinnamon and nutmeg until combined.
  2. Add melted butter, egg, sultanas, coconut and carrot, and mix well with a wooden spoon to create your cookie dough.
  3. Scoop the dough into even balls (roughly 2 tbsp each) and place on your lined cookie trays. Allow them to chill in the fridge for at least 20 minutes before baking. 


  1. Bake in preheated oven for 15 minutes or until golden brown.
  2. Remove from the oven and transfer the cookies onto a wire cooling rack to cool completely before decorating.


  1. To make the cream cheese frosting, place vanilla frosting mix, cream cheese, butter, vanilla extract and salt into a medium bowl and use an electric mixer to beat together on medium speed until a smooth frosting forms. 


  1. Pipe or spread cream cheese frosting onto cooled cookies and top with a sprinkle of chopped walnuts or cinnamon.


Store refrigerated in an airtight container for up to 3 days.


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