In a large bowl, whisk together boxed cake mix, flour, baking soda, and cinnamon. Set aside.
In a large bowl using an electric mixer, cream together butter and sugars on medium speed. Add egg and vanilla extract; mix until creamy.
Add flour mixture to wet ingredients; mix just until combined. Do NOT over-mix batter. Fold in shredded carrots* and white chocolate chips.
Cover and refrigerate dough for a minimum of one hour. Refrigeration makes dough easier to manage and helps cookie dough from over-spreading.
Preheat oven to 350F degrees.
Scoop chilled dough into tablespoon balls, and place on a ungreased baking sheet, or silicone mat/parchment paper lined baking sheet. Keep dough chilled in between batches.
Bake 10-12 minutes, or until edges are slightly browned. Mine baked perfect at 11 minutes. Cookies may be soft in the middle, but will set as they cool.
Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Eat & Enjoy!
*I used shredded carrots and put them in a food processor and pulsed 3-4x. My carrot pieces were small; about ¼". Shred or grate carrots to your desired size.Store White Chocolate Carrot Cake Cookies in an airtight container; will keep 4+ days.Recipe adapted from Sally's Baking Addiction.
White Chocolate Carrot Cake Cookies | https://sarahsbakestudio.com/white-chocolate-carrot-cake-cookies/