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Vegan Carrot Cake Cookies

Irresistibly Soft Vegan Carrot Cake Cookies You'll Love

Enjoy these Vegan Carrot Cake Cookies that offer the classic flavors of carrot cake in a soft, chewy cookie.
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Prep Time 20 minutes
Cook Time 14 minutes
Cooling Time 30 minutes
Total Time 1 hour 4 minutes
Servings: 14 cookies
Course: Desserts
Cuisine: Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Brown Sugar Adds sweetness and depth of flavor
  • 1/2 cup Vegan Butter At room temperature for easy mixing
  • 1 cup Finely Shredded Carrots Preferably freshly shredded for best texture
  • 1 teaspoon Vanilla Extract Enhances sweetness and flavor
  • 2 cups All-Purpose Flour Structural foundation for cookies
  • 1 teaspoon Ground Cinnamon Adds warmth and spice
  • 1/2 teaspoon Ground Nutmeg Contributes nuttiness and depth
  • 1/2 teaspoon Ground Ginger Infuses a spicy note characteristic of carrot cake
  • 1 teaspoon Baking Soda Leavening agent for soft cookies
  • 1/4 teaspoon Salt Enhances overall flavor
  • 1-2 tablespoons Dairy-Free Milk Adjusts dough consistency if too dry
For the Frosting (optional)
  • 1/2 cup Vegan Block Butter Creamy base for frosting
  • 1 cup Vegan Cream Cheese Adds tanginess and creaminess
  • 2-4 cups Powdered Sugar Sweetens frosting to taste
  • 1 teaspoon Vanilla Extract Adds flavor to frosting
  • Food Coloring Optional for decorative touch
  • Chopped Walnuts or Pecans Optional as a topping for added crunch

Equipment

  • Mixing bowl
  • Baking Sheets
  • Parchment Paper
  • Handheld mixer
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F) and line 2-3 baking sheets with parchment paper.
  2. Cream together the room temperature vegan butter and brown sugar in a large mixing bowl until fluffy, about 2-3 minutes.
  3. Stir in finely shredded carrots and vanilla extract until well incorporated.
  4. Add flour, cinnamon, nutmeg, ginger, baking soda, and salt. Mix gently until just combined. Add dairy-free milk if dough is too dry.
  5. Roll about 14 balls of cookie dough and place them on prepared baking sheets, spacing them 5 cm apart.
  6. Bake for 13-14 minutes until edges are golden brown and centers remain soft.
  7. Allow cookies to cool for 20-30 minutes until they firm up, then transfer to a wire rack to cool completely.
  8. To prepare optional frosting, beat vegan butter until light and fluffy, then mix in cream cheese and powdered sugar until smooth. Add vanilla extract and frost cooled cookies.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 100mgPotassium: 70mgFiber: 1gSugar: 7gVitamin A: 1000IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

For best results, ensure vegan butter is at room temperature, and always line baking sheets with parchment paper to prevent sticking.

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