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+ servings

Carrot Cake Cookie Cups

Quick, easy and delicious theses Carrot Cake Cookie cups whip up in a flash and moist, soft, creamy and a perfectly hand-held treat!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 24 cups
Calories: 179kcal


  • 1 15.25 oz box carrot cake mix
  • 1/2 cup butter melted
  • 1 egg


  • 4 oz cream cheese softened
  • 1/4 cup butter softened
  • 1 1/2 cup powdered sugar
  • 1 tsp vanilla
  • Cinnamon
  • Chopped walnuts


  • Preheat oven to 350.
  • In bowl mix together your cake mix, butter and egg until well blended.
  • Spray a 24 count mini muffin tin with non-stick cooking spray.
  • Taking about 1 Tbs of dough, roll into a ball and place in wells of muffin tin.
  • Bake for about 12-14 minutes or until set, remove from oven and using a teaspoon press middles down to create indent, set aside to cool.
  • Meanwhile to make frosting, in bowl mix together your cream cheese and butter until smooth.
  • Add in your powdered sugar and vanilla and mix until smooth again, add to piping bag and pipe into cooled cookie cups.
  • Sprinkle with a little cinnamon and chopped walnuts if desired.


Calories: 179kcal | Carbohydrates: 25g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 217mg | Potassium: 22mg | Fiber: 0g | Sugar: 16g | Vitamin A: 250IU | Calcium: 55mg | Iron: 0.5mg