More Great Recipes: Cookies

Carrot Cake Cookies (with white chocolate and candied ginger)

User Avatar
Member since 2007
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves about 30 | Prep Time at least 20 min chilling | Cook Time 12-15

Why I Love This Recipe

I LOVE carrot cake, but baking a whole 3-layer wonder is a bit excessive for everyday cravings (and I do get cravings every day). These are quick, easy, cheap, and incredibly delicious.

If you can't find candied/crystallized ginger, you can just use extra white chocolate chips or sub in dried pineapple, flaked coconut, or golden raisins (I personally don't enjoy any of the above in my actual carrot cakes, so I'd just leave it out).

Ingredients You'll Need

1 cup all-purpose flour
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
⅓ cup plus 2 tablespoons packed light brown sugar
⅓ cup plus 2 tablespoons granulated sugar
1 large egg
½ teaspoon vanilla
2-3 medium carrots, peeled
1/4 cup crystalized/candied ginger, whole pieces
3 ounces white chocolate chips


Using a food processor (or a grater, if you feel like being manual), finely chop the carrots and ginger together. The ginger is sticky, and trying to chop it by hand or alone in the food pro is an absolute mess. If you're not using ginger, just grind the carrots alone.

Whisk together flour, cinnamon, baking soda, and salt in a bowl.

With an electric mixer, cream butter and sugar for 1 minute, then add egg and vanilla. Mix on medium speed until pale and fluffy, about 2 minutes.

Add in the carrot/ginger mixture and mix to combine. Working in batches, incorporate the dry ingredients into the wet until a sticky dough forms. Fold in the white chocolate chips.

Place the bowl in the fridge for 20 minutes while you preheat the over to 375* (you can skip this step and just preheat the oven before you start). Using a scoop or 2 spoons, drop the dough in roughly 1 tablespoon-sized mounds onto baking sheets lined with parchment or silpat. Don't try to squeeze more than 12 onto one regular-sized sheet; they spread a bit.

Bake for 12-15 minutes, turning halfway through and switching racks if necessary, until the edges are browned and they're springy when you touch them. Cool on sheet for 1 minute, then transfer to a baking rack to cool all the way. Store between layers of wax paper.

Questions, Comments & Reviews

Sorry, this recipe needs some adjustment. I put two trays in and they came out flat, lacey and dark, not cakey or cookie-like. Only had enough for one more tray, added some flour as the batter was really wet, reduced oven to 350. Turned out better but not perfect. Ginger flavor is inconsistent and overpowers the few white chips. Added a few grates of nutmeg to mine. Used 3 carrots, overall batter probably needs up to 1 more cup of flour to counteract the moisture from the carrots. Would recommend 1/4 tsp ground ginger if you are not a ginger lover. Might consider redo with adding orange zest, leaving out chips and doing a little cream cheese frosting.

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot -- here to help with all your cooking questions -- anytime and instantly!

Way beyond a chatbot, I can seamlessly interact with our recipes and cookbooks, making modifications a breeze.

While you’re here, check out the BakeBot AI Recipe Maker in the menu bar and watch me whip up new recipes (even scan old recipe cards) effortlessly!
Want to create a recipe? Try our BakeBot AI Recipe Maker!