What is the secret ingredient in carrot cake?

The most common “secret” ingredient in carrot cake (and carrot cake cookies) is crushed pineapple . It adds moisture, a light tangy sweetness, and a soft texture without overpowering the spice blend. Some bakers also consider Greek yogurt or applesauce secret ingredients for creating an ultra-moist, rich crumb. For cookies, just ⅓ cup of drained pineapple or 2 tablespoons of yogurt can completely transform the texture.

Why is it called divorce carrot cake?

“Divorce carrot cake” is an internet-famous nickname that originated from a viral story where a woman’s spouse gave away the last slice of her carrot cake without asking. The cake was so good, the fallout escalated into a major argument hence the term. Today, it’s become shorthand for a dangerously good carrot cake recipe, and many bakers apply the term playfully to carrot cake cookies that are equally irresistible.

Can I use cake mix for cookies?

Yes! You can make carrot cake cookies using boxed carrot cake mix by combining it with 2 eggs and ½ cup vegetable oil. Optional add-ins like grated carrots, nuts, or raisins help replicate homemade flavor. However, note that the result will be sweeter and more processed-tasting than from-scratch cookies. It’s a great shortcut when you’re in a pinch.

Why not use butter in carrot cake?

Carrot cake and carrot cake cookies often skip butter in favor of neutral oil (like canola or vegetable oil). Oil contributes to a moister texture , longer shelf life, and allows the warm spices and carrot flavor to shine through. While butter adds rich flavor, it can make the cake denser and slightly less moist over time. For cookies, oil keeps them soft even days later.

Carrot Cake Cookies Recipe – The Best Moist Cookies

Description

These soft and spiced carrot cake cookies deliver all the classic flavor of carrot cake in a quick, handheld treat. Moist, chewy, and perfect with or without cream cheese frosting, they’re ideal for holidays, lunchboxes, or sweet snacking any day.

Ingredients

Scale

Dry Ingredients:

1½ cups all-purpose flour
¾ cup rolled oats
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt

Wet Ingredients:

½ cup vegetable oil
½ cup brown sugar
¼ cup granulated sugar
2 large eggs
1 tsp vanilla extract

Add-ins:

1½ cups finely grated carrots
⅓ cup crushed pineapple, drained (optional)
½ cup chopped walnuts or pecans (optional)
⅓ cup raisins or shredded coconut (optional)

Cream Cheese Frosting (Optional):

4 oz cream cheese (softened)
2 tbsp unsalted butter (softened)
1¼ cups powdered sugar
½ tsp vanilla extract
Pinch of salt

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Instructions

Preheat the oven to 350°F (175°C). Line cookie sheets with parchment paper.
In a medium bowl, whisk together flour, oats, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, beat oil, sugars, eggs, and vanilla until smooth. Stir in carrots and optional pineapple.
Add dry ingredients to wet and fold in until just combined. Stir in nuts, raisins, or coconut if using.
Optional: Chill dough for 30 minutes for best shape and flavor.
Scoop dough into 1.5-inch balls. Flatten slightly.
Bake for 10–12 minutes, or until edges are golden. Let cool 5 minutes on tray, then transfer to rack.
To frost: Beat all frosting ingredients until smooth. Frost cooled cookies and garnish with extra nuts if desired.

Notes

For extra moist cookies, don’t skip the pineapple.
Dough will be slightly sticky; chilling helps shape retention.
Cookies are even better the next day once flavors meld.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American