With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with silicone mats or parchment paper.
In a bowl, combine the oats, spelt flour, ground flax, ginger and baking soda.
In another bowl, cream the butter and sugar with an electric mixer. Add the egg and mix until smooth. With the machine running on low speed, or with a wooden spoon, add the dry ingredients. Add the carrots and dates. Mix well.
Using a 2-tbsp (30 ml) ice cream scoop, spoon balls of batter onto the baking sheets, evenly spacing them out. Flatten the balls slightly.
Bake one sheet at a time for 15 minutes or until the cookies are lightly golden but still soft at the centre. Let cool completely on a wire rack.