Hop to It! Bake Up Some Copycat Crumbl Carrot Cake Magic

Get ready to bring the Crumbl bakery experience right into your own kitchen with these irresistible Copycat Carrot Cake Cookies! If you’ve ever swooned over those soft, spiced delights topped with a luscious cream cheese frosting and a sprinkle of walnuts, then you’re in for a treat. This recipe makes it easy to recreate that signature flavor and texture at home, perfect for satisfying those cravings or whipping up a special treat for friends and family. Get ready for a baking adventure that’s as fun to make as it is to eat!

What makes this recipe even sweeter is the opportunity to get the kids involved! Baking together is not only a fantastic way to bond but also a sneaky way to encourage learning. Measuring ingredients introduces math concepts, following the steps builds reading comprehension and sequencing skills, and observing the transformation of ingredients in the oven is a mini science lesson in action. Plus, the excitement of creating something delicious together makes the whole process even more rewarding. Imagine the little hands carefully whisking, measuring, and maybe even sneaking a taste of the ingredients (we won’t tell!).

These Copycat Crumbl Carrot Cake Cookies are more than just a dessert; they’re a fun-filled activity that culminates in a truly delicious reward. The warm spices, the moist and tender cookie base, and that tangy cream cheese frosting create a symphony of flavors that will have everyone reaching for seconds. So, gather your ingredients, preheat that oven, and get ready to unleash your inner baker (and maybe your kids’ inner chefs too!). Let’s create some sweet memories and even sweeter cookies!

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Get ready to have your taste buds do a happy dance with these Carrot Cake Blondie Bars! This recipe takes the classic dessert flavors of a moist and spiced carrot cake and combines them with the chewy, buttery goodness of a blondie. It’s a match made in dessert heaven!

Your family is sure to love this delicious and easy Carrot Bread! The recipe is an easy recipe that is full of flavor and texture. In addition, it has the added benefit of fiber! Serve with a hot cup of coffee for a yummy breakfast or an afternoon snack.

So there you have it! Your very own batch of Copycat Crumbl Carrot Cake Cookies, baked with love (and maybe a little floury chaos!). These treats are a perfect reminder that sometimes the best things in life are homemade, especially when they involve delicious spices, creamy frosting, and the joy of creating something special with the ones you love. Happy baking, and even happier eating!

Equipment Needed

• Piping Bags
• Electric or Stand Mixer
• Medium Size Mixing Bowl
• Spatula
• Cookie Scoop or Spoon 
• Parchment Paper
• Cookie Sheet

Ingredients

• 1 Box Carrot Cake Mix
• 1/2 Cup Softened Butter
• 2 1/2 Tablespoons Crushed/Diced Pineapples
• 2 Eggs
• 1/3 cup All-Purpose Flour
• 1 Teaspoon Ground Cinnamon
• 1/2 Cup Toasted Pecans
• 12 Ounces Vanilla Buttercream 
• Sprinkle Mix 

Instructions

• Start by preheating the oven to 350 degrees.
• The diced pineapples will be very wet, so pat them with a paper towel to get rid of the excess liquid.
• In a mixing bowl, add the carrot cake mix, softened butter, Cinnamon, all-purpose flour, pineapples, and eggs. Mix all the ingredients together until combined and form a soft dough. About 3 minutes
• Add most of the toasted pecans to the mixing bowl and fold them into the cookie dough. Save a few pieces to use as decor later.
• Use a spoon or ice cream scooper to scoop the dough into 2 -2 1/2 tablespoon balls and place them onto the cookie sheet lined with parchment paper. Be sure to space the balls out so they have enough room to spread while baking.
• Bake the cookies for 10-12 minutes.
• Set them aside to cool.
• Once cooled, put the buttercream in a piping bag and cut a medium-sized hole in the tip of the bag.
• Pipe the buttercream in a circle around the cookie until the top is completely covered.
• Next, add the sprinkles and the rest of the toasted pecans randomly on top of the buttercream.
• -Serve and Enjoy!

 

Note:

When baking the cookies, they may rise a bit. If you don’t like that look or it makes them difficult to decorate, you can use the back of a spoon to flatten the cookies.

These cookies can be stored in an air-tight container in a cool, dry place for 3 days and in the freezer for up to two weeks. If they are put in the freezer, the color from the sprinkles may bleed on the buttercream when defrosting.

If you can’t find toasted pecans, you can make them at home. Line a cookie sheet with parchment paper and pour the raw pecans on it. Toast them for 10 minutes. Take the pecans out and once cooled, use them in the recipe.

If you prefer cream cheese buttercream, you can add about a 1/2 teaspoon of cream cheese flavoring to the buttercream and whip it until combined. You can then proceed to bag and pipe it onto the cookies.

Print the Recipe:

Copycat Crumbl Carrot Cake Cookie Recipe

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 42 minutes

Get ready to bring the Crumbl bakery experience right into your own kitchen with these irresistible Copycat Carrot Cake Cookies!

Print

Ingredients

• 1 Box Carrot Cake Mix
• 1/2 Cup Softened Butter
• 2 1/2 Tablespoons Crushed/Diced Pineapples
• 2 Eggs
• 1/3 cup All Purpose Flour
• 1 Teaspoon Ground Cinnamon
• 1/2 Cup Toasted Pecans
• 12 Ounces of Vanilla Buttercream
• Easter Sprinkle Mix

Instructions

• Start by preheating the oven to 350 degrees.
• The diced pineapples will be very wet, so pat them with a paper towel to get rid of the excess liquid.
• In a mixing bowl, add the carrot cake mix, softened butter, Cinnamon, all-purpose flour, pineapples, and eggs. Mix all the ingredients together until combined and form a soft dough. About 3 minutes
• Add most of the toasted pecans to the mixing bowl and fold them into the cookie dough. Save a few pieces to use as decor later.
• Use a spoon or ice cream scooper to scoop the dough into 2 -2 1/2 tablespoon balls and place them onto the cookie sheet lined with parchment paper. Be sure to space the balls out so they have enough room to spread while baking.
• Bake the cookies for 10-12 minutes.
• Set them aside to cool.
• Once cooled, put the buttercream in a piping bag and cut a medium-sized hole in the tip of the bag.
• Pipe the buttercream in a circle around the cookie until the top is completely covered.
• Next, add the sprinkles and the rest of the toasted pecans randomly on top of the buttercream.
• -Serve and Enjoy!

Notes

-When baking the cookies, they may rise a bit. If you don’t like that look or it makes them difficult to decorate, you can use the back of a spoon to flatten the cookies.

These cookies can be stored in an air-tight container in a cool, dry place for 3 days and in the freezer for up to two weeks. If they are put in the freezer, the color from the sprinkles may bleed on the buttercream when defrosting.

If you can't find toasted pecans, you can make them at home. Line a cookie sheet with parchment paper and pour the raw pecans on it. Toast them for 10 minutes. Take the pecans out and once cooled, use them in the recipe.

If you prefer cream cheese buttercream, you can add about a 1/2 teaspoon of cream cheese flavoring to the buttercream and whip it until combined. You can then proceed
to bag and pipe it onto the cookies.

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