Gingered Carrot Cake Cookies

Gingered Carrot Cake Cookies

A couple of weekends ago while we were traipsing about in the Outer Banks, I ordered a piece of carrot cake for dessert the first night we were there (I talked about it in my food and restaurant review of the Outer Banks). It was outrageous in all sorts of good ways… it was massive (I couldn’t finish it), it had four layers, those layered were sandwiched and topped with a delectable cream cheese frosting, it was drizzled with orange and caramel sauces, and it was sprinkled with candied pecans. I was in foodie heaven. And I’ve had carrot cake on the brain ever since. So while I was flipping through some of my cookbooks and came across this recipe, it immediately jumped out at me. First, I was still on a carrot cake high; and second, for as many times as I have pored over Dorie’s Baking book, I couldn’t remember ever seeing the recipe before. Insanity! So off I went to whip these up and try to catch a whiff of salt water if at all possible… (totally not possible, I live in southwestern Pennsylvania, and the winds just aren’t strong enough to whip that salty air this way… such a shame!)

Cookie dough for Gingered Carrot Cake Cookies

These cookies are downright fabulous. They teeter on the border between cookies and scones, but I suppose we’ll still need to call them cookies since the process for making them is exactly like that of making cookie dough, and not scones. In any event, they do have the characteristic tenderness of a scone that it enhanced by the carrots, which keep the cookies supremely moist. Throw in coconut, raisins, pecans and a healthy dose of ginger and you have an irresistible cookie that I just may have eaten for breakfast on more than one occasion.

Oh, and if you noticed that the ingredients in these cookies sound similar to those in the cowboy cookies, bravo on your observation skills! It’s no accident. When I think about the recipes I want to try during any given week, I always take stock of what I already have in an attempt to be somewhat frugal. (We won’t talk about how much money I have wrapped up in Steelers and Penguins tshirts and jerseys in my drawers and closet.) I like to choose recipes that use at least some of the ingredients that I already have on hand. It’s a great habit to get into not just for baking, but for everyday meals and dinners as well. (A discussion about money spent on sports team paraphernalia will have to wait, there are cookies to bake and eat!)

Gingered Carrot Cake Cookies

Since we’re here chatting about a Dorie Greenspan recipe, did you know that she has a new cookbook that was just released from Amazon this week? It’s called Around My French Table, and is a collection of all of her favorite French recipes. Down-home French. Not fancy, schmancy French. My kinda lady. I can’t wait to dig in. I have so thoroughly enjoyed everything about her last book, Baking: From My Home to Yours, and feel like she’s right there hanging out with me in the kitchen while I bake from it. I have no doubt that Around My French Table will have the exact same feel. Having tried so many of her baking recipes, I am elated to enjoy her favorite French recipes!

While you’re waiting on that new book, give these cookies a try, you won’t be disappointed!

Gingered Carrot Cake Cookies

Disclaimer: I was not compensated in any way for endorsing Dorie Greenspan’s new cookbook. I just adore her style of writing, find her to be an absolutely lovely person, and want to share her great kitchen treasures with you!

One year ago: Peanut Butter and Jelly Bars

Gingered Carrot Cake Cookies

Yield: 18 cookies

Prep Time: 15 minutes

Cook Time: 16 to 18 minutes

Total Time: 40 minutes


2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground ginger
Pinch of grated nutmeg
¾ cup (1½ sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
1/3 cup light brown sugar
1 egg
½ teaspoon vanilla extract
1 cup shredded carrots (about 3, peeled and trimmed)
1 cup sweetened shredded coconut
1 cup raisins
½ cup coarsely chopped pecans


1. Position oven racks in the upper-middle and lower-middle positions and preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or silicone baking mats.

2. Whisk together the flour, baking powder, salt, ginger and nutmeg.

3. With a stand or hand mixer, beat the butter on medium speed until creamy and smooth. Add the sugars and beat until light and fluffy, about 2 minutes, then add the egg and beat for another minute. Reduce the mixer speed to low and beat in the vanilla. Continuing on low speed, add the flour mixture in 2 or 3 batches and beat only until they just disappear into the mix. The dough will be very thick, but don't overbeat to incorporate the flour. Using a rubber spatula, mix in the carrots, coconut, raisins and pecans.

4. Spoon about three heaping tablespoonfuls of dough (or use a large cookie scoop, which is what I did) onto the prepared baking sheets at a time, leaving about an inch of space between them. Using your fingers, every so slightly flatted the tops of the cookies.

5. Bake for 16 to 18 minutes, rotating the sheets from top to bottom and front to back at the midway point. The cookies should be light brown and only just firm on top. Carefully transfer the cookies to racks to cool to room temperature. Store in an airtight container at room temperature.


41 Responses to “Gingered Carrot Cake Cookies”

  1. joudie's Mood Food on September 2, 2010 at 8:16 am

    Carrot cake cookies. What a great way to start my day. These look so good. It looks like there is a bit of crunch from the coconut. What a great combination of flavours. I love this.


  2. DessertForTwo on September 2, 2010 at 9:32 am

    These look delicious! I wonder if you could make them with zucchini this time of year?


  3. Tina from PA on September 2, 2010 at 9:58 am

    I have to make these cookies today ,they look fabulous! I have to leave out the raisins my husband won’t eat then, maybe i can just put them in half for me . Thanks for sharing another winner!


  4. Jenny Flake on September 2, 2010 at 10:51 am

    These look gorgeous!!


  5. Jun Belen on September 2, 2010 at 10:53 am

    You combined two of my favorite sweet treats: ginger cookies and carrot cake. I definitely would have to try this SOON! Thanks for sharing!!



  6. alison on September 2, 2010 at 11:03 am

    These look amazing with all of my favorite flavors! Great taste of fall!


  7. Wendy on September 2, 2010 at 11:46 am

    Those look so fab…love carrot cake, and maybe this is a way to get my hubby to eat his veggies ;)!


  8. Maranda on September 2, 2010 at 12:08 pm

    Ginger, carrot cake and cookies?!?!?! Sign me up please! These look and sound fabulous! I’ve been interested in Dorie Greenspan’s book for a while now…I guess I will definitely have to try both of them out now! Thanks for sharing!


  9. life and kitchen on September 2, 2010 at 12:22 pm

    Yum!! I love scone-y cookies and those flavors seem like they would just work so well together.

    Good thing you aren’t at the Outer Banks this week!


  10. torviewtoronto on September 2, 2010 at 12:31 pm

    looks soft and delicious


  11. Mary A on September 2, 2010 at 12:40 pm

    These look great. Will have to put them in my lineup for our cooler weather.


  12. Georgia @ The Comfort of Cooking on September 2, 2010 at 1:08 pm

    What an interesting flavor combination for a cookie. These look wonderful!


  13. Camala - CC Recipe on September 2, 2010 at 1:19 pm

    I have seen these cookies around a couple times recently, I wonder if that means I should make them….lol I think so, thanks for the reminder!


  14. madge @ vegetariancasserolequeen on September 2, 2010 at 1:21 pm

    Your cookies are even beautiful before they hit the oven!


  15. Lynn @ I'll Have What She's Having on September 2, 2010 at 3:24 pm

    If it wasn’t for the heat wave we’re experiencing I would make these right now. They look delicious!


  16. Heather (Heather's Dish) on September 2, 2010 at 3:54 pm

    these are the cutest little things! i love them!


  17. Dana on September 2, 2010 at 4:04 pm

    Carrot cake is such a favorite of mine! This is a great way to enjoy it without having to eat a huge piece! Thanks for sharing 🙂


  18. Amanda @ Bakingwithoutabox on September 2, 2010 at 4:28 pm

    Yum. These look awesome! My hubs has a major crush on all things carrot cake so I printed and saved this. Thanks for the share!


  19. Drick on September 2, 2010 at 4:59 pm

    this has to be an awesome taste – just grand, thanks for the recipe


  20. Jaclyn@todayslady on September 2, 2010 at 5:02 pm

    I’ve had carrot cake on the brain too!!! And I didn’t even eat it recently, I just really really love it!

    These cookies look oh so good. I’ve made carrot cookies before and loved the taste of the carrots in them! I’ll have to check out Dorie’s cookbooks, I’ve never looked at one.


  21. Sprinkled with Flour on September 2, 2010 at 5:20 pm

    These look so yummy! Thanks for letting me know about Dorie’s new book, I didn’t know about it yet. Looks like I will be adding a new cookbook to my library soon 🙂


  22. Kocinera on September 2, 2010 at 5:39 pm

    What a cool combination! I’d never thought of carrot cake cookies, much less adding ginger to them–sounds great!


  23. Ida on September 3, 2010 at 7:12 am

    love the site look forward to finding it in my email tried the blondies took them into work and they were devoured by my team I went for just a smidge of a taste and there were a few crumbs is there anyway the nutritional values could be displayed to help those of us doing weight watchers?? thanks for all your hard work


  24. dorie on September 3, 2010 at 8:58 am

    Thank you so, so much for your kind and generous comments about my books. I’m very excited about the new book — it was a delight to be able to write about France and to share the recipes that my friends and I are making there — and I really hope that you and your readers will like it.

    As always, your baking is beautiful. As Madge commented: your cookies looked great even before they went into the oven. So glad you loved them!


  25. AmyRuth on September 3, 2010 at 9:28 am

    WooHoo I am so excited about your cookies. Just have to bake’m. Now about that “team” thing. Shhhh, don’t tell. The book? Well, I just ordered ….YAY can’t wait for it or the cookies. Making them this morning for sure. Thanks for the nudge.


  26. Maria on September 3, 2010 at 9:29 am

    If I finish up my peach and tomato recipes, I will be making these this weekend. Love them!


  27. Sommer @ A Spicy Perspective on September 5, 2010 at 10:41 pm

    Fantastic idea! Trust me, this will be one the cookie list for fall!


  28. Ginny on September 6, 2010 at 1:42 pm

    I just made these cookies, they are like little cakes. Soooo good. I also frosted some with a cream cheese icing


    • Michelle on September 13th, 2010 at 10:55 pm

      Ginny – Love the addition of cream cheese frosting, mmmmm!


  29. bridget {bake at 350} on September 15, 2010 at 9:27 pm

    You have been BUSY!!! Do you have hours in your day that I don’t have? Just catching up on all of the goodness on your blog. I bet these are delicious! And this is *just* how I like to eat my veggies!


  30. Jason Phelps on October 16, 2010 at 5:43 pm

    I just made these and my wife’s response was, “these suck, if you need me to eat them all just let me know.” That says it all!



    • Michelle on October 18th, 2010 at 11:01 pm

      Your wife rocks! Glad you two enjoyed the cookies!


  31. Rachel on April 27, 2011 at 4:41 pm

    These look amazing!

    I miss the beach when I’m back in PA too!


  32. Anthony Baker on October 29, 2011 at 9:12 pm

    My wife just made these! OMG! They are amazing! Heavenly!! Thanks for sharing this. These are YUM!!!!!


  33. Karen on April 1, 2012 at 9:17 pm

    I made these tonight for a dinner party, and there were contented murmurs and exclamations of “ooh, ginger!” all around as everyone nibbled away. These are super-delicious.

    I had only unsweetened coconut, I used dried pineapple instead raisins since I’m not a raisin fan, and I substituted half of the flour with white winter wheat. I like ginger, so I’ll use more next time.

    In addition to being delicious, the recipe is forgiving. I got the dough all mixed up, folded, and scooped onto the cookie sheet, thinking as I scooped that the dough was greasier than expected, and then I turned around to find … a bowl of flour. Back into the mixing bowl went all of the cookie patties, and I mashed the flour mixture in with a spoon, then re-scooped. Despite the mistreatment, the cookies are moist and fluffy and difficult to stop eating.


  34. Lisa on May 13, 2012 at 6:26 pm

    I know this is an old post but I just had to say they are super good and I used almonds because I was out of pecans and they were still fabulous!


  35. danielle on September 11, 2012 at 10:53 am

    Do you think I can just omit the ginger? My boyfriends dad loves cookies and loves carrot cake, so I was thinking of making them for him (minus the ginger)


    • Michelle on October 5th, 2012 at 10:16 pm

      Hi Danielle, Definitely! I hope he loves the cookies!


  36. Aimee on November 12, 2012 at 2:16 pm

    I made two batches yesterday and the only changed I made was adding more spices and the sugar. They are just delicious, even planning to make them as teacher’s Christmas present.



  37. Nisa on January 18, 2014 at 1:47 pm

    Is it ok if i leave out the coconut? Not really a fan of coconuts……


    • Michelle on January 18th, 2014 at 2:56 pm

      Hi Nisa, If you do, I would replace it with something else, like more shredded carrot since there is a significant amount, it could affect the final texture.


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