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 taste of Vegan Carrot Cake Cookies, where the classic flavors of carrot cake meet the convenience of a cookie. These soft, spiced treats are perfect for any occasion, whether you’re hosting a gathering or enjoying a quiet afternoon snack. Made with pantry staples, you can whip them up in just one bowl, minimizing mess while maximizing flavor. The warm notes of cinnamon and nutmeg paired with finely shredded carrots create a wholesome dessert that’s both satisfying and easy to customize. Top them with creamy vegan frosting or enjoy them plain; either way, these cookies are sure to impress.

Author: Camila
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Yield: About 24 cookies 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 until smooth. Stir in carrots and vanilla extract.
In another bowl, whisk together flour, spices, baking soda, and salt. Gradually add to the wet mixture until combined.
Portion dough onto prepared baking sheets and flatten slightly.
Bake for about 13 minutes or until lightly golden around the edges. Cool on wire racks.
For optional frosting, beat together vegan cream cheese and vegan butter; add powdered sugar and vanilla until smooth.

Nutrition

Serving Size: 1 serving
Calories: 135
Sugar: 10g
Sodium: 85mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg

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