Vegan Carrot Cake Cookies
Vegan carrot cake cookies are an indulgence of sweet and spicy flavors. Topped with a tangy vegan cream cheese frosting, they are perfect for everyone!
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Why You’ll Love These Cookies
- Easy to make: No special equipment is needed. The dough can be mixed with a hand mixer or a large spoon. Most of the ingredients are pantry staples.
- Eggless and dairy-free!
- Great flavor and texture: Sweet, spicy, and tangy. The soft, chewy texture pairs well with the tangy vegan cream cheese icing. They are filled with raisins and crunchy walnuts. All the best parts of a classic carrot cake in one delicious bite!
- Perfect for any occasion: A tasty vegan dessert for potlucks, bake sales, or as a satisfying sweet snack.
Key Ingredient Notes
- Vegan butter or margarine: Use a stick or block of salted vegan butter or margarine. Allow it to soften slightly to make creaming easier.
- Granulated cane sugar: Apart from sweetness, it helps make the cookies crisp and tender on the outside.
- Light brown sugar: Gives the cookies a moist, chewy texture.
- Vegan egg substitute: There are a few choices, including flaxseeds and store-bought egg replacements. See the recipe notes for more details on the options.
- All-purpose flour: I prefer unbleached flour for cookies, but bleached flour will work fine in this recipe.
- Nutmeg: Use freshly grated for the best flavor.
- Vegan Cream Cheese: Look for this in the grocery store’s dairy or vegan dairy section. Tofutti and Violife are great brands to use.
- Confectioners’ Sugar: Sift before use as it is prone to clumping.
How To Make Vegan Carrot Cake Cookies
1. Make the Cookie Dough
- Cream the butter and sugars before mixing in the egg and vanilla extract.
- Sift the dry ingredients and then stir in the oats.
- Gradually add the dry ingredients to the wet one third at a time, mixing in each addition thoroughly.
- Gently fold in the carrots, the optional raisins, and nuts, then cover and chill the dough from one hour to overnight.
2. Bake the Cookies
- Prepare the oven by setting the racks and preheating to 350°F or 180°C. Line baking sheets with parchment paper.
- Scoop the dough and place it onto the prepared baking sheets with at least 1½ inches of space between each portion.
- Bake the cookies in the prepared oven until golden around the edges; midway through the baking, swap the bottom sheet pan with the top and continue baking.
- Transfer the cookies to a cooling rack to fully cool before frosting. Do not frost warm cookies.
3. Make the Icing
- Add the vegan cream cheese and butter to a bowl and mix with an electric mixer until smooth.
- Sift in the confectioner’s sugar to avoid lumps in the icing. Add the vanilla and mix until smooth and thoroughly combined, scraping the bowl as needed.
- Frost the cooled cookies and serve.
Storage Tips
Carrot cake cookies can be enjoyed immediately after frosting, but to make storing easier, allow the icing to set for about one hour after frosting before storing. This saves a lot of mess and heartache over lost icing!
For a sweet snack over the next few days, store the cookies in an airtight container at room temperature for up to three days.
To store the cookies for longer in the freezer, wrap each cookie in plastic wrap or foil and then place them in a freezer-safe bag to store for up to one month. Thaw the cookies in the refrigerator overnight before moving them to the counter to enjoy for up to four days.
More Spiced Cookie Recipes
- Vegan Gingerbread Cookies
- Vegan Molasses Cookies
- Vegan Oatmeal Raisin Cookies
- Vegan Graham Crackers
- Vegan Double Ginger Cookies
Vegan Carrot Cake Cookies
Calories:336
Servings: 12 cookies
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Vegan carrot cake cookies are an indulgence of sweet and spicy flavors. Topped with a tangy vegan cream cheese frosting, they are perfect for everyone!
Recipes: For more accuracy, use Metric measurements & measuring spoons.
How To Measure Baking Ingredients Correctly
Ingredients
- ½ cup (113 g) vegan butter or margarine, not unsalted, stick or block form, softened slightly
- ¼ cup (50 g) granulated cane sugar
- ½ cup (100 g) packed light brown sugar
- 1 vegan egg, See Note for Options
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- 1 cup (120 g) unbleached all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 1 cup (100 g) quick-cooking oats, not instant
- 4 oz (100 g) grated carrots, or chopped finely in a food processor, about 1 cup
- ¼ cup (40 g) golden raisins, optional
- ½ cup (60 g) chopped walnuts or pecans, preferably toasted, optional
Vegan cream cheese icing
- 4 oz (113 g) vegan cream cheese, Tofutti or Violife
- 2 tablespoons (25 g) vegan butter or margarine, not unsalted, stick or block form, softened slightly
- 2 cups (230 g) confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice, for more tanginess, optional
Instructions
Make the cookies
- In a large bowl, beat together the vegan butter and sugars with an electric mixer for about 2 minutes or until smooth. Mix in the vegan egg, vanilla extract and salt until well combined.½ cup (113 g) vegan butter or margarine ,¼ cup (50 g) granulated cane sugar ,½ cup (100 g) packed light brown sugar ,1 vegan egg ,2 teaspoons vanilla extract ,⅛ teaspoon salt
- In a separate bowl, sift in the flour, baking powder, baking soda, cinnamon and nutmeg, then whisk in the oats.1 cup (120 g) unbleached all-purpose flour ,1 teaspoon baking powder ,¼ teaspoon baking soda ,1 teaspoon ground cinnamon ,¼ teaspoon freshly grated nutmeg ,1 cup (100 g) quick-cooking oats
- Mix one-third of the flour mixture into the creamed mixture at low speed. Mix in another third until combined then add the remaining flour mixture.
- Fold in the raisins, grated carrots, and nuts with a wooden spoon or silicone spatula. Cover the dough and place it in the fridge for 1 hour until firm or overnight for the best flavor.4 oz (100 g) grated carrots ,¼ cup (40 g) golden raisins ,½ cup (60 g) chopped walnuts or pecans
Bake the cookies
- Position the racks in the middle and upper third of the oven and preheat to 350°F (180°C). Line two baking sheet with parchment paper or grease them with nonstick cooking spray.
- Using a #24 cookie scoop (about 3 tablespoons) drop equal portions of dough onto the baking sheets, about 1½ inches apart. Bake for 13 to 15 minutes until the cookies are golden on the edges or bottom. Switch the pans on the oven racks halfway through the baking time.
- Cool on the tray for about 5 minutes then transfer the cookies to a cooling rack to cool completely before frosting.
Make the icing
- Add the vegan cream cheese and vegan butter to a bowl and mix with an electric mixer until smooth.4 oz (113 g) vegan cream cheese ,2 tablespoons (25 g) vegan butter or margarine
- Sift in the confectioner’s sugar and add the vanilla. Mix until smooth and fully combined, scraping the bowl as needed. Tasta and add the lemon juice if preferred.2 cups (230 g) confectioners’ sugar ,1 teaspoon vanilla extract ,1 teaspoon lemon juice
- Frost the cooled cookies and serve. Allow the icing to set or form a crust on the cookies (about one hour) before storing.
Notes
Egg Replacer options for 1 egg:
- 1 tablespoon ground flax or chia seeds mixed with 2 tablespoons water (may result in chewier cookies).
- Store-bought vegan egg replacers such as Ener-G (follow the package directions).
- 1 tablespoon tapioca or cornstarch mixed with 2 tablespoons plant-based milk or water.
Tried this recipe? Snap a photo & share it in the comments below!
Nutrition Facts
Vegan Carrot Cake Cookies
Serving Size
1 cookie
Amount per Serving
Calories
336
% Daily Value*
Fat
15
g
23
%
Saturated Fat
3
g
19
%
Trans Fat
2
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
5
g
Sodium
212
mg
9
%
Potassium
115
mg
3
%
Carbohydrates
49
g
16
%
Fiber
2
g
8
%
Sugar
36
g
40
%
Protein
3
g
6
%
Vitamin A
1665
IU
33
%
Vitamin C
1
mg
1
%
Calcium
64
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.