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vegan carrot cake cookie with cream cheese frosting with a bite taken out of it

Vegan Carrot Cake Cookies

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  • Author: Kaylie Grace
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 16 cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan

Description

Vegan carrot cake cookies taste just like carrot cake, but in cookie form! They are soft, chewy, moist, and frosted with a thick swirl of dairy-free cream cheese frosting. The oatmeal cookie dough is packed with brown sugar, carrots, pecans, cinnamon, and nutmeg. It’s an easy, fun, and festive cookie for carrot cake lovers!


Ingredients

Units Scale

Carrot Cake Cookies

  • 1/2 cup vegan butter, softened
  • 3/4 cup light brown sugar, packed
  • 3/4 cup finely grated carrots
  • 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
  • 1 tsp vanilla extract
  • 1 and 1/2 cups all-purpose flour
  • 1 cup quick oats
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp ground nutmeg
  • 1/3 cup finely chopped pecans

Cream Cheese Frosting

  • 1/2 cup vegan butter, softened
  • 1/4 cup vegan cream cheese, cold
  • 1 tsp vanilla extract
  • 2 cups powdered sugar, sifted
  • Chopped pecans and shredded carrot, for topping

Instructions

  1. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
  2. To prepare the flax egg, combine ground flaxseed and water in a small bowl. Stir together, then set aside for 5 minutes. It will gelatinize and thicken.
  3. In a large bowl, add the vegan butter and brown sugar. Using a handheld electric mixer or a stand mixer, cream the butter and sugar together until light and fluffy (about 2-3 minutes). Add the grated carrots, flax egg, and vanilla extract. Cream together again until combined.
  4. Add the flour, quick oats, cinnamon, salt, baking soda, baking powder, and nutmeg. Mix together until combined.
  5. Scoop the cookie dough into round balls and transfer to the baking sheet. Gently press the dough with your hands to flatten them a bit. Bake for 12-13 minutes. Remove cookies from the oven while the center still appears slightly underbaked. They will continue to cook, de-puff, and firm up while cooling.
  6. Once the cookies have cooled completely, prepare the cream cheese frosting. In a large bowl, add softened vegan butter, cold cream cheese, and vanilla extract. Using a handheld electric mixer or a stand mixer, cream the ingredients together. Add sifted powdered sugar, one cup at a time, creaming together to combine.
  7. Frost the cooled carrot cake cookies. If desired, decorate with crushed pecans and shredded carrot on top. Enjoy!

Notes

  • How to store cookies: Keep these vegan carrot cake cookies inside a tightly sealed container. Store in the refrigerator. Enjoy within 3-5 days for the best results. If you would like to store them longterm, you can keep them in the freezer for up to 3 months.
  • Grated carrots: You must use finely-grated carrots for the cookie dough. Do not use pre-shredded carrots. I highly suggest peeling large carrots, then grating them yourself at home. You can use a standard cheese grater or food processor for this step.
  • The nutrition information below is for the recipe exactly as written, using all of the cream cheese frosting. If you skip the frosting or use less, the nutrition information will change.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 295
  • Sugar: 23g
  • Fat: 14g
  • Carbohydrates: 38g
  • Fiber: 1.5g
  • Protein: 2g