Can I turn my cake mix into cookies?

Yes, you absolutely can turn a cake mix into delicious cookies! It’s a fantastic shortcut for those days you're short on time but still want a homemade treat. Usually, you'll just add 2 eggs and about ½ cup of oil or melted butter to a box of cake mix. To make quick carrot cake cookies , you can even stir in finely grated carrots and a sprinkle of cinnamon. Mix everything, scoop onto a baking sheet, and bake at 350°F (175°C) for 10-12 minutes. It's an easy way to enjoy those classic carrot cake flavors!

Why is it called divorce carrot cake?

The name "divorce carrot cake" isn't an official cooking term. It's a fun, playful way people describe a carrot cake that is so incredibly good , it's rumored to be worth fighting over! The idea is that the cake is so irresistibly moist and flavorful that folks might jokingly say they'd "divorce" their inhibitions (or anything else!) to get the last piece. It really highlights the amazing appeal of a perfectly spiced carrot cake with a rich cream cheese frosting. Our carrot cake cookies aim for that same level of deliciousness!

What is the secret ingredient in carrot cake?

There isn't just one "secret ingredient" that makes every carrot cake amazing. Instead, a few key things work together for its signature taste and texture. The most important "secret" is often the blend of warm spices like cinnamon and nutmeg, which give it that inviting aroma. Another "secret" for moisture is the oil , making the cake (and our carrot cake cookies ) incredibly tender. And, of course, the grated carrots themselves are crucial, adding sweetness, moisture, and a lovely texture. Sometimes, a touch of pineapple or applesauce adds extra tang and moisture, but our carrot cake cookies stick to the classics.

Is carrot cake actually healthy?

While carrot cake does contain vegetables, like carrots, which offer vitamins and fiber, it's definitely a dessert. It's usually high in sugar and fat from the oil, and especially from the rich cream cheese frosting. So, no, carrot cake isn't typically considered a "healthy" food like a plain carrot. It's best enjoyed as a special treat! But sometimes, a delicious indulgence like these carrot cake cookies is just what the soul needs! If you're looking for unique takes on this dessert, you might also be interested in how others create these treats, like the cream cheese stuffed carrot cake cookies from Scientifically Sweet .

Carrot Cake Cookies: Delicious, Easy 12-Minute Bake

Name: Carrot Cake Cookies
Prep time: 20 min
Cook time: 12 min
Total time: PT-491251H35M39S
Cuisine: American
Ingredients: 1 cup (226 g) unsalted butter, softened; 1 cup (200 g) light brown sugar, packed; ½ cup (100 g) granulated sugar; 2 large eggs, room temperature preferred; 2 teaspoons pure vanilla extract; 1 ¾ cup (215 g) all-purpose flour; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; ¼ teaspoon nutmeg; ½ teaspoon salt; 3 cups (295 g) old-fashioned oats; 1 cup (120 g) grated/shredded carrots; ¾ cup (120 g) chopped walnuts or pecans; ½-1 cup (80-160 g) raisins (optional, depending on preference); ¾ cup (170 g) salted butter, softened; 12 oz (340 g) cream cheese, softened; 4 ½ cups (565 g) powdered sugar; 1 tsp pure vanilla extract; 1 Tablespoon corn starch

Description

Make the most irresistible carrot cake cookies with cozy spices, tender carrots, and luscious cream cheese frosting. A chewy, homemade delight!

Ingredients

Scale

For the Carrot Cake Cookies:

1 cup (226 g) unsalted butter, softened
1 cup (200 g) light brown sugar, packed
½ cup (100 g) granulated sugar
2 large eggs, room temperature preferred
2 teaspoons pure vanilla extract
1 ¾ cup (215 g) all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
3 cups (295 g) old-fashioned oats
1 cup (120 g) grated/shredded carrots
¾ cup (120 g) chopped walnuts or pecans
½-1 cup (80-160 g) raisins (optional, depending on preference)

For the Cream Cheese Frosting:

¾ cup (170 g) salted butter, softened
12 oz (340 g) cream cheese, softened
4 ½ cups (565 g) powdered sugar
1 tsp pure vanilla extract
1 Tablespoon corn starch

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Instructions

1. Preheat your oven to 350°F (175°C). Line a few baking sheets with parchment paper.

2. In a large mixing bowl, combine the softened 1 cup unsalted butter, 1 cup light brown sugar, and ½ cup granulated sugar. Use an electric mixer and beat until the mixture is creamy, light, and fluffy (about 1-2 minutes).

3. Add the 2 large eggs and 2 teaspoons pure vanilla extract to the creamed mixture. Stir well until everything is fully combined, scraping down the sides and bottom of the bowl occasionally.

4. In a separate, medium-sized mixing bowl, whisk together the 1 ¾ cup all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, ¼ teaspoon nutmeg, and ½ teaspoon salt.

5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Scrape down the sides of the bowl periodically.

6. Stir in the 3 cups old-fashioned oats until completely combined. Then, fold in the 1 cup grated carrots and ¾ cup chopped walnuts or pecans (and raisins, if using). Mix until evenly distributed.

7. Drop the cookie dough by 2-Tablespoon-sized scoops (about 43g each) onto your parchment paper-lined cookie sheets, spacing cookies at least 2 inches (5cm) apart. For more uniform cookies, roll the dough into smooth balls.

8. Bake for 11-12 minutes on 350°F (177°C). The cookies may appear slightly underbaked in their centers but will set as they cool.

9. Allow the baked cookies to cool completely on the baking tray before decorating with icing.

10. For the Cream Cheese Frosting: In a large mixing bowl, combine the ¾ cup softened salted butter and 12 oz softened cream cheese. Beat until smooth and creamy, about 1-2 minutes.

11. Gradually add the 4 ½ cups powdered sugar to the mixture, about half a cup at a time, beating after each addition and scraping down the sides of the bowl as needed.

12. Stir in the 1 tsp pure vanilla extract. Then, add the 1 Tablespoon corn starch and mix until the frosting is smooth and light.

13. Spread the frosting onto the cooled carrot cake cookies using an offset spatula, or transfer the frosting into a piping bag fitted with an Ateco 846 tip and pipe on top.

Notes

Don’t Overmix: Mix dry and wet ingredients only until just combined to prevent tough cookies.

Room Temperature Ingredients: Ensure butter, cream cheese, and eggs are at room temperature for smooth mixing and fluffy frosting.

Finely Grated Carrots: Grate carrots finely for best texture; a food processor works quickly.

Chill the Dough (Optional): If dough is sticky or for thicker cookies, chill for 30 minutes to an hour.

Nut Substitutions: Omit nuts or swap with shredded coconut.

Spice Adjustments: Add a pinch of ginger or allspice if desired.

Oats: Old-fashioned oats give the best chewy texture; quick oats can be used but may alter texture slightly.

Variations: Add white chocolate chips, omit raisins, make nut-free, add shredded coconut, or make mini cookies (adjust baking time).

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American