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–+ servings
Vegan Carrot Cake Cookies

Delicious Vegan Carrot Cake Cookies You’ll Love to Bake

These Vegan Carrot Cake Cookies blend carrot cake flavors with wholesome ingredients, perfect for guilt-free snacking.
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Prep Time 15 minutes
Cook Time 14 minutes
Cooling Time 30 minutes
Total Time 59 minutes
Servings: 14 cookies
Course: Desserts
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Brown Sugar Adds depth of flavor and moisture; substitute with granulated sugar for a crispier cookie.
  • 1/2 cup Vegan Butter Provides richness and enables cookies to spread properly.
  • 1 cup Finely Shredded Carrots Acts as a natural sweetener and keeps cookies moist.
  • 1 tsp Vanilla Extract A must-have for enhancing flavor.
  • 1 1/2 cups All-Purpose Flour The main structure-building ingredient; can be swapped with gluten-free flour with adjustments.
  • 1 tsp Ground Cinnamon Essential spice for classic carrot cake flavor.
  • 1/4 tsp Ground Nutmeg Optional but highly recommended for a richer flavor.
  • 1/2 tsp Ground Ginger Optional but adds a delightful zing to the cookies.
  • 1 tsp Baking Soda Essential for leavening; check freshness.
  • 1/4 tsp Salt Balances sweetness.
  • 1/4 cup Dairy-Free Milk Optional, to wet crumbly dough if needed.
For the Frosting (Optional)
  • 1 cup Vegan Cream Cheese Brings creaminess to the frosting.
  • 2 cups Powdered Sugar Sweetens and thickens the frosting.
  • 1 tsp Vanilla Extract Enhances the frosting's flavor.
  • Food Coloring Optional, for decorative touch.

Equipment

  • Mixing Bowl
  • baking sheets
  • Parchment paper
  • wire racks

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F) and line baking sheets with parchment paper.
  2. In a large mixing bowl, beat room-temperature vegan butter and brown sugar until light and fluffy.
  3. Add finely shredded carrots and vanilla extract, stirring until well combined.
  4. Fold in all-purpose flour, ground cinnamon, ground nutmeg, ground ginger, baking soda, and salt until just incorporated.
  5. Divide the dough into 14 even balls and place them on baking sheets, leaving 2 inches of space between each.
  6. Bake for 13-14 minutes, until edges are golden brown and centers are soft.
  7. Let cookies rest on sheets for a few minutes before transferring to wire racks to cool completely.
  8. For frosting, beat vegan cream cheese, powdered sugar, and vanilla extract until fluffy and smooth.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 120mgPotassium: 60mgFiber: 1gSugar: 9gVitamin A: 100IUVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Store in an airtight container for up to 2 days at room temperature, or refrigerate for up to 5 days. Freeze for up to 1 month.

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