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Vegan Carrot Cake Cookies

Vegan Carrot Cake Cookies That Bring Pure Joy to Your Day

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Vegan Carrot Cake Cookies are a delightful plant-based treat capturing the essence of classic carrot cake.
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Prep Time 15 minutes
Cook Time 14 minutes
Cooling Time 30 minutes
Total Time 59 minutes
Servings: 14 cookies
Course: Dessert
Cuisine: Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Brown Sugar Adds sweetness and depth of flavor; substitute with granulated sugar for crisper edges.
  • 1/2 cup Vegan Butter Provides moisture and richness; ensure it's at room temperature for easy mixing.
  • 1 cup Shredded Carrots Essential for flavor and moisture; use finely shredded, freshly grated carrots for the best results.
  • 2 teaspoons Vanilla Extract Enhances overall flavor; no substitution is recommended for optimal taste.
  • 2 cups All-purpose Flour Provides structure; this recipe hasn't been tested with gluten-free alternatives, but feel free to experiment!
  • 1 teaspoon Ground Cinnamon Contributes to the signature carrot cake flavor; adjust quantities to suit your taste.
  • 1/2 teaspoon Ground Nutmeg Contributes to the signature carrot cake flavor; adjust quantities to suit your taste.
  • 1/4 teaspoon Ground Ginger Contributes to the signature carrot cake flavor; adjust quantities to suit your taste.
  • 1 teaspoon Baking Soda Acts as a leavening agent; be sure it’s fresh for proper rising.
  • 1/2 teaspoon Salt Balances sweetness; use a pinch or adjust to taste.
  • 1 cup Dairy-free Milk Adjusts dough consistency if too crumbly; a must for perfect Vegan Carrot Cake Cookies!
For the Optional Frosting
  • 1/2 cup Vegan Cream Cheese Adds creaminess to the frosting; can substitute with dairy-free butter for an easy alternative.
  • 1 cup Powdered Sugar Sweetens the frosting; adjust the amount based on your sweetness preference.
  • Food Coloring Optional for decorative piping on cookies; let your creativity shine!

Equipment

  • Mixing Bowl
  • Baking Sheets
  • Parchment Paper
  • sifter

Method
 

Step-by-Step Instructions for Vegan Carrot Cake Cookies
  1. Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
  2. Beat together softened vegan butter and brown sugar until the mixture is light and fluffy, around 2-3 minutes.
  3. Mix in finely shredded carrots and vanilla extract until thoroughly combined.
  4. Sift in all-purpose flour, ground cinnamon, nutmeg, ginger, baking soda, and salt. Stir gently until just combined.
  5. Roll the dough into approximately 14 equal-sized balls, about 1.5 inches in diameter, and space them out on the baking sheets.
  6. Bake for 13-14 minutes until the edges are slightly golden and the centers look set but soft.
  7. Allow cookies to cool on the baking sheets for 20-30 minutes for easier transfer.
  8. For frosting, beat vegan cream cheese and vegan butter until fluffy, then gradually add powdered sugar and vanilla extract.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 100mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Use freshly grated carrots for optimal moisture. Ensure adequate space between cookie balls on the baking sheet to prevent merging and achieve a thick texture. Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

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