Name: Vegan Carrot Cake Cookies
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Cuisine: Vegan
Ingredients: 1 1/4 cups packed brown sugar; 3/4 cup vegan butter (room temperature); 3/4 cup finely shredded carrots; 2 1/2 cups all-purpose flour; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1 teaspoon baking soda; Pinch of salt; 1 tablespoon dairy-free milk (if needed); 1/4 cup vegan block butter (room temperature); 4 oz vegan cream cheese (room temperature); 2 cups powdered sugar / icing sugar; 1/2 teaspoon vanilla extract; Orange and green food coloring (optional); 3 tablespoons chopped walnuts or pecans (optional)

Vegan Carrot Cake Cookies

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Indulge in the delightful flavors of Vegan Carrot Cake Cookies, a perfect fusion of classic carrot cake and convenient cookie form. These easy-to-make treats are ideal for any occasion, from casual snacking to festive celebrations. Crafted in just one bowl, these cookies combine the sweetness of brown sugar with the aromatic spices of cinnamon, nutmeg, and ginger, resulting in a soft and moist texture that will satisfy your sweet cravings. Top them with a rich vegan cream cheese frosting or enjoy them plain—either way, these cookies are sure to impress friends and family alike!

Author: Madison
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: Vegan

Ingredients

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1 1/4 cups packed brown sugar
3/4 cup vegan butter (room temperature)
3/4 cup finely shredded carrots
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon baking soda
Pinch of salt
1 tablespoon dairy-free milk (if needed)
1/4 cup vegan block butter (room temperature)
4 oz vegan cream cheese (room temperature)
2 cups powdered sugar / icing sugar
1/2 teaspoon vanilla extract
Orange and green food coloring (optional)
3 tablespoons chopped walnuts or pecans (optional)

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Instructions

Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.
In a mixing bowl, cream together brown sugar and vegan butter until smooth. Stir in shredded carrots.
In a separate bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt. Gradually add to the wet mixture until combined.
Drop spoonfuls of dough onto prepared sheets, leaving space between each cookie.
Bake for approximately 13 minutes or until golden around the edges. Allow cooling on the sheets before transferring to wire racks.
In a clean mixing bowl, beat together vegan block butter and cream cheese until smooth.
Gradually add powdered sugar and vanilla extract until well combined. If needed, add dairy-free milk for desired consistency.
Frost each cookie with your prepared frosting and decorate with food coloring or chopped walnuts/pecans if desired.

Nutrition

Serving Size: 1 cookie (30g)
Calories: 130
Sugar: 8g
Sodium: 50mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg

Find it online: https://teffrecipes.com/vegan-carrot-cake-cookies/