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Vegan Carrot Cake Cookies Recipe

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3.9 from 14 reviews

These Vegan Carrot Cake Cookies combine the classic flavors of moist carrot cake with the convenience of a soft, flavorful cookie. Made with vegan butter, shredded carrots, warming spices, and topped with a creamy vegan cream cheese frosting, these cookies are perfect for those seeking a delicious plant-based treat. They are soft, slightly spiced, and beautifully decorated with optional piping and chopped walnuts or pecans for added texture and flavor.

  • Total Time: 43 minutes
  • Yield: 16 servings

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 bean paste
  • 2 1/2 cups (315g) all-purpose plain flour
  • 2 teaspoons ground cinnamon
  • 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 bean paste
  • Orange and green food coloring (optional)
  • 3 tablespoons (20g) chopped walnuts or pecans (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F) and line 2-3 baking sheets with parchment paper to prepare for baking the cookies.
  2. Prepare the Cookie Dough: In a large mixing bowl, beat the vegan butter and brown sugar together until combined. Add the finely shredded carrots and vanilla bean paste, then beat again until well mixed.
  3. Mix Dry Ingredients: Add the all-purpose flour, ground cinnamon, ground ginger, baking soda, and salt to the butter mixture. Mix gently until just combined. The dough should be soft and tacky; if it is crumbly, add dairy-free milk a little at a time and mix until the right consistency is achieved.
  4. Shape Cookies: Divide the dough into approximately 14 equal portions and roll each into a ball. Place the balls on the prepared baking sheets, spacing them about 5 cm (2 inches) apart to allow for spreading.
  5. Bake Cookies: Bake the cookies in the preheated oven for 13-14 minutes or until the edges develop a slight golden brown color. Remove from the oven and allow the cookies to cool on the baking sheets for 20-30 minutes as they will firm up during this time.
  6. Cool Completely: Transfer the cooled cookies to a wire rack to cool completely before frosting.
  7. Make the Frosting: In a large bowl or stand mixer, beat the vegan butter until light and fluffy. Add the vegan cream cheese and beat until smooth and lump-free. Add powdered sugar and vanilla bean paste, then beat until just combined, being careful not to overmix to avoid runny frosting.
  8. Color Frosting (Optional): To pipe carrot decorations, separate approximately 50g of frosting into a small bowl and tint with orange food coloring. Place another 10g of frosting in a separate bowl and tint with green coloring.
  9. Frost Cookies: Spread about 1 tablespoon of frosting onto each cooled cookie. If desired, use piping bags fitted with small tips to pipe carrot shapes on the cookies using the colored frosting. Sprinkle chopped walnuts or pecans on top for added crunch and decoration.
  10. Store Cookies: Store the decorated cookies in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 1 month.

Notes

  • If the cookie dough is too crumbly, add a little dairy-free milk to achieve a soft and tacky consistency.
  • Allow cookies to cool on baking trays before moving to a wire rack; they firm up as they cool.
  • Do not overmix the frosting after adding powdered sugar to avoid runny texture.
  • Optional food coloring and nuts enhance presentation and texture but can be omitted.
  • Use parchment paper to prevent cookies from sticking and facilitate easy cleanup.
  • For best results, use vegan butter and cream cheese that are at room temperature.
  • These cookies keep well for several days refrigerated and can be frozen for longer storage.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://iamstarved.com/vegan-carrot-cake-cookies-recipe/