Go Back
–+ servings
Vegan Carrot Cake Cookies

Vegan Carrot Cake Cookies That Are Soft, Chewy, and Irresistible

Delicious Vegan Carrot Cake Cookies that are easy to make and irresistibly chewy, perfect for any occasion.
Print Recipe Pin Recipe
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 Provides sweetness and depth of flavor; can substitute with granulated sugar.
  • 1/2 cup Vegan Butter Acts as the fat component, ensuring a rich texture.
  • 1 cup Finely Shredded Carrots Adds moisture and subtle sweetness; fresh carrots are preferable.
  • 1 tsp Vanilla Extract Enhances the overall flavor profile of the cookies.
  • 1 1/2 cups All-Purpose Flour The main structure-building ingredient.
  • 1 tsp Ground Cinnamon Contributes to the signature carrot cake aroma.
  • 1/4 tsp Ground Nutmeg Adds warmth and depth.
  • 1/4 tsp Ground Ginger Offers a zesty kick that complements the sweetness of carrot.
  • 1 tsp Baking Soda Acts as the leavening agent for that perfect rise.
  • 1 pinch Salt Elevates sweetness and balances flavor.
  • 2 tbsp Dairy-free Milk Optional, used if dough is too crumbly.
For Optional Frosting
  • 1/2 cup Vegan Cream Cheese Creamy base for frosting.
  • 1 cup Powdered Sugar Sweetener for the frosting.
  • 1/4 cup Vegan Butter Adds creaminess and stability to frosting.
  • 1 drop Food Coloring Optional for decorating.

Equipment

  • mixing bowl
  • Baking sheets
  • Parchment paper
  • Hand mixer or whisk
  • Spatula or wooden spoon

Method
 

Step-by-Step Instructions for Vegan Carrot Cake Cookies
  1. Preheat your oven to 180°C (350°F) and line 2-3 baking sheets with parchment paper.
  2. In a large mixing bowl, combine the room-temperature vegan butter and brown sugar. Beat until light and creamy.
  3. Fold in the finely shredded carrots and vanilla extract until well incorporated.
  4. Gradually sprinkle in the all-purpose flour, baking soda, cinnamon, nutmeg, ginger, and a pinch of salt. Mix until just combined.
  5. Roll the dough into approximately 14 balls and place them onto the prepared baking sheets, spacing them 2 inches apart.
  6. Bake the cookies for 13-14 minutes or until the edges are golden brown.
  7. Allow cookies to cool on the tray for 20-30 minutes before serving.
  8. For frosting, beat together some vegan butter and cream cheese, add powdered sugar gradually until desired sweetness.
  9. Decorate the cooled cookies with frosting as desired.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 20gProtein: 1gFat: 5gSaturated Fat: 1gSodium: 50mgPotassium: 75mgFiber: 1gSugar: 10gVitamin C: 2mgCalcium: 1mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for best results. Adding citrus zest can enhance flavor.

Tried this recipe?

Let us know how it was!