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!

Course Dessert

Cuisine American

Diet Vegan, Vegetarian

Prep Time 20

Cook Time 15

Total Time 35

Servings cookies

Calories 336

Author Jhanelle Golding

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 vegan butter or margarine, ¼ cup granulated cane sugar, ½ cup 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 unbleached all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon freshly grated nutmeg, 1 cup 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 grated carrots, ¼ cup golden raisins, ½ cup 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 vegan cream cheese, 2 tablespoons 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 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.

Recipe adapted from Cat Cora's Classics with a Twist: fresh takes on favorite dishes.

Nutrition