Name: Vegan Carrot Cake Cookies
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Cuisine: Vegan
Ingredients: 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); 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); 3 tablespoons (20g) chopped walnuts (or pecans, optional)

Vegan Carrot Cake Cookies

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Indulge in the delightful flavors of vegan carrot cake cookies that encapsulate the essence of traditional carrot cake in a bite-sized treat. These soft and chewy cookies are perfect for any gathering or simply as a sweet snack to enjoy at home. Made with wholesome ingredients, they offer a burst of warmth from aromatic spices like cinnamon, nutmeg, and ginger. Plus, they’re easy to whip up in just one bowl, making them an ideal choice for novice bakers and seasoned pros alike. Whether enjoyed plain or frosted with a creamy dairy-free frosting, these vegan carrot cake cookies are sure to impress your taste buds!

Author: aurora
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Yield: Approximately 16 servings 1x
Category: Dessert
Method: Baking
Cuisine: Vegan

Ingredients

Scale

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)
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)
3 tablespoons (20g) chopped walnuts (or pecans, optional)

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Instructions

Preheat your oven to 180°C (350°F) and line baking sheets with parchment paper.
In a mixing bowl, cream together brown sugar and vegan butter. Stir in shredded carrots and vanilla extract.
In another bowl, whisk together flour, spices, baking soda, and salt. Gradually mix into the wet ingredients until combined.
Drop tablespoon-sized portions of dough onto prepared sheets, leaving space between each cookie.
Bake for 13 minutes until edges are golden. Cool on racks before frosting.
For frosting, beat vegan cream cheese and butter until smooth; gradually add powdered sugar and vanilla.

Nutrition

Serving Size: 1 cookie (30g)
Calories: 120
Sugar: 10g
Sodium: 85mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg

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