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Preheat your oven to 350 degrees. While the oven heats, take the carrot and raisin packet from the cake mix box and hydrate it in 1 cup of hot water for 5 minutes.
Drain the hydrated carrots and raisins, squeezing out any excess water. In a large bowl, beat the butter, cake mix, and eggs until they're just combined. Fold in the carrots and raisins, mixing well to distribute them evenly.
Stir in the chocolate chips. Using a small ice cream scoop, drop portions of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Gently smooth the tops of the cookies with a knife or offset spatula.
Bake for 12 minutes. Let the cookies cool on the baking sheet for 1 minute before moving them to a wire rack to cool completely.
Once cooled, you can frost them with cream cheese frosting, or enjoy them plain.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
