Chocolate Chip Carrot Cake Cookies

  • Author: Dan
  • Yield: 16 1x


Dry Ingredients

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon fresh grated nutmeg

Wet Ingredients

  • 1 stick of butter, melted
  • 2 eggs
  • 1 1/2 cups grated carrots
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 1/2 cups white chocolate chips
  • 1/2 cup chopped walnuts


  1. Combine all the dry ingredients in a small bowl and whisk to combine.
  2. In a large bowl, combine the sugars and the melted butter and beat with a mixer (hand held or stand) until well combined.
  3. Add in the rest of the the wet ingredients and mix again until combined.
  4. Add in half the flour mixture, beat to combine then add the rest and beat again until blended.
  5. Cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours or up to overnight.
  6. Preheat the oven to 325 degrees.
  7. Scoop out the dough using a 3 tablespoon scoop and place on a baking sheet sprayed with cooking spray.
  8. These are large cookies that will spread so only put 6 cookies per tray.
  9. Bake for 18 minutes, remove from the oven and cool on a wire rack for 10 minutes.


Recipe slightly adapted from Java Cupcake.