Description
Enjoy delightful Vegan Carrot Cake Cookies that capture classic flavors! Perfect for dessert lovers—try this simple recipe today!
Ingredients
Scale
- 1 1/4 cups packed brown sugar
- 3/4 cup vegan butter, room temperature
- 3/4 cup finely shredded carrots
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon baking soda
- Pinch of salt
- 1 tablespoon dairy-free milk (if needed)
- 1/4 cup vegan block butter, room temperature
- 4 oz vegan cream cheese, room temperature
- 2 cups powdered sugar, or to taste
- 1/2 teaspoon vanilla extract
- Orange and green food coloring (optional)
- 3 tablespoons chopped walnuts (or pecans, optional)
Instructions
- Preheat the 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 fluffy. Stir in shredded carrots and vanilla extract.
- In another bowl, whisk together flour, spices, baking soda, and salt; gradually combine with wet ingredients.
- Shape rounded tablespoons of dough on prepared sheets with space in between.
- Bake for about 13 minutes until lightly golden around edges; cool before frosting.
- For frosting, beat vegan cream cheese and vegan block butter together; add powdered sugar and vanilla.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 134
- Sugar: 8g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg