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Vegan Carrot Cake Cookies

Vegan Carrot Cake Cookies: Soft, Sweet, and Delightfully Easy

These Vegan Carrot Cake Cookies are soft, sweet, and a healthier twist on the classic treat, bringing comforting, nostalgic flavors to every bite.
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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 Cookie Dough
  • 1 cup packed brown sugar substitute with granulated sugar for a slightly different texture
  • 1/2 cup vegan butter make sure it's at room temperature for easy mixing
  • 1 cup finely shredded carrots freshly shredded is best to avoid excess moisture
  • 1 teaspoon vanilla extract opt for pure vanilla for optimal taste
  • 1 1/2 cups all-purpose flour can be substituted with a gluten-free flour blend if needed
  • 1 teaspoon ground cinnamon consider increasing the quantity for a more pronounced flavor
  • 1/4 teaspoon ground nutmeg provides a classic spice note typical of carrot cake's profile
  • 1/4 teaspoon ground ginger fresh ginger can also be used
  • 1 teaspoon baking soda acts as a leavening agent
  • 1/4 teaspoon salt balances the sweetness
  • 1-2 tablespoons dairy-free milk used to hydrate if the dough appears crumbly

Equipment

  • Mixing Bowl
  • baking sheets
  • Parchment Paper
  • hand mixer or whisk
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, combine room temperature vegan butter and packed brown sugar. Beat together until light and fluffy, about 2-3 minutes.
  3. Add finely shredded carrots and pure vanilla extract. Mix gently until well combined.
  4. Sift in all-purpose flour, ground cinnamon, ground nutmeg, ground ginger, baking soda, and salt into the wet mixture. Fold until just combined.
  5. Roll the dough into approximately 14 equal-sized balls and space them about 5 cm (2 inches) apart on the baking sheets.
  6. Bake for 13-14 minutes until the edges turn lightly golden and the centers remain slightly soft.
  7. Let cookies cool on the sheets for about 20-30 minutes to firm up.
  8. For optional frosting, beat together vegan butter and dairy-free cream cheese until fluffy, mix in powdered sugar and vanilla until smooth, and spread atop cooled cookies.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 100mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

These cookies are perfect for sharing and make a delightful addition to any gathering.

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