Description
These Vegan Carrot Cake Cookies combine the moist and spiced flavors of classic carrot cake into a soft, chewy cookie form. Perfectly sweetened and spiced, these cookies are topped with a creamy vegan cream cheese frosting and optional nutty crunch for a delightful treat that’s entirely plant-based and free from dairy.
Ingredients
Cookie Dough
- 1 1/4 cups (240g) packed brown sugar
- 3/4 cup (170g) vegan butter, room temperature
- 3/4 cup (75g) finely shredded carrots (about 1 medium carrot)
- 1 teaspoon vanilla extract
- 2 1/2 cups (315g) all-purpose plain flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon baking soda
- Pinch of salt (or to taste)
- 1 tablespoon (15g) dairy-free milk, if needed
Frosting
- 1/4 cup (60g) vegan block butter, room temperature
- 4 oz (120g) vegan cream cheese, room temperature
- 2 cups (200g) powdered sugar / icing sugar (or to taste)
- 1/2 teaspoon vanilla extract
- Orange and green food coloring (optional)
Decoration
- 3 tablespoons (20g) chopped walnuts or pecans (optional)
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F). Line 2-3 baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Cookie Dough: In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat together the vegan butter and brown sugar until combined and creamy. Add finely shredded carrots and vanilla extract, beating again until fully incorporated.
- Add Dry Ingredients: Mix in the flour, ground cinnamon, nutmeg, ginger, baking soda, and salt until just combined. The dough should be soft and slightly tacky. If too crumbly, add the dairy-free milk as needed and mix gently.
- Shape Cookies: Divide the dough into about 14 equal portions and roll each into a ball. Space the cookie dough balls roughly 5 cm (2 inches) apart on the prepared baking sheets to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 13-14 minutes or until the edges are slightly golden brown. Remove from oven and let the cookies cool on the trays for 20-30 minutes—they will be soft when warm but will firm up as they cool.
- Transfer to Wire Rack: Once partially cooled, transfer the cookies to a wire rack to cool completely before frosting.
- Make Frosting: In a large bowl or stand mixer bowl, beat the vegan butter until light and fluffy. Add the vegan cream cheese and continue beating until smooth and lump-free. Gradually add powdered sugar and vanilla extract, mixing until just combined; avoid overmixing to prevent runny frosting.
- Optional Coloring: For decorative piping, separate about 50g frosting into a small bowl and tint with orange food coloring and about 10g frosting with green food coloring for carrot and leaf decoration.
- Frost Cookies: Spread approximately 1 tablespoon of frosting on each cooled cookie. Use a piping bag fitted with a small tip to pipe carrot shapes with colored frosting if desired.
- Add Nuts and Store: Sprinkle chopped walnuts or pecans on the frosted cookies as a garnish. Store cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 1 month.
Notes
- For best texture, allow cookies to cool fully before frosting to prevent melting.
- Dairy-free milk is optional and only needed if the dough is crumbly to help bind it together.
- Food coloring is optional and used to create decorative carrot shapes on the frosting.
- Store cookies properly to maintain freshness and texture.
- Substitute walnuts with pecans or omit nuts altogether to suit dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Vegan, American
