Carrot cake is one of my favorite desserts. However, I rarely make it at home. To make from scratch is a bit tedious, I feel, and I can never seem to get the frosting quite right. So, last week when I had a craving for carrot cake, I was trying to think of a way to simplify the process, while still hitting all the flavor notes I was after. That’s when I came up with the idea for carrot cake cookies.
No need to make a big two-tier cake. Hand-held carrot cake is definitely the way to go! These cookies were the perfect marriage of the gooey cream cheese, carrots, & spice flavor you get from a traditional carrot cake and one major ingredient you may not have thought of using for cookies before. These delicious cookies all started…from a box cake mix.
You’re amazed, right? I know!
Now, I didn’t invent this idea, but it is an amazing way to create a simplified version of a classic dessert. By using a box cake mix as the base of the recipe, you get fluffy, cake-like (duh) cookies that are incredible. Try this recipe and see for yourself.
Ingredients:
- 1 box carrot cake mix
- 2 eggs
- 1/3 cup oil
- 4 oz cream cheese
Directions:
- In a large mixing bowl, combine the box of carrot cake mix with the eggs and oil. Stir until combined.
- Add in the cream cheese. Swirl into the batter gently, making sure not to mix in completely. You want to have bits of cream cheese showing throughout.
- Using a 2″ scoop, portion out 12 cookies onto a parchment lined baking sheet.
- Bake at 350 for 10 minutes.
Tips:
- You could add in some walnuts to the batter (with the eggs and oil) before adding in the cream cheese if you like.
- If you’re not a fan of cream cheese, you can leave it out, just increase the oil in the recipe to 1/2 cup.
