Vegan Carrot Cake Cookies
Vegan carrot cake cookies that taste just like classic carrot cake but as thick and soft cookies! They are made with simple ingredients and come together in one bowl.
Ingredients you’ll need
The full list of ingredient quantities and instructions are in the recipe card at the bottom of this post.
Notes about the ingredients
Finely shredded carrots (not coarsely shredded carrots). Please use fresh carrots rather than pre-shredded carrots as the latter will be too dry for this recipe. The smaller pieces of carrot will melt away in the cookies, lending a more consistent texture and flavor. You can use a box grater or food processor to shred the carrots.
Brown sugar for depth of flavor.
Warm spices including ground cinnamon, nutmeg and ginger, for that classic carrot cake flavor.
Even though these cookies don’t have any eggs, you don’t need any special egg replacers!
How to make carrot cake cookies
These cookies are made just like classic cookies, but with the addition of carrots.
In a large bowl, mix the brown sugar and butter until light and fluffy. Add the carrots and mix. Then add all the other ingredients and mix until combined.
For the best results:
- Measure your flour accurately, otherwise your cookies won’t spread as much or will be cakey. I recommend using the spoon and level method (if using measuring cups), or using an electric scale.
- Use freshly shredded carrots. Packaged pre-shredded carrots will result in drier cookies.
- Use room-temperature butter that is not greasy or melted. If your butter is too soft, your cookeis will spread too much.
- For denser cookies, beat your butter, sugar and carrots until just combined. For cakier cookies, beat the wet ingredients until light and fluffy.
Tips for baking the cookies
The cookie dough is quite soft and tacky, so I suggest using a cookie scoop to divide the dough. Or use very damp hands to roll the dough into balls!
These cookies spread in the oven, so make sure you space them apart on your cookie sheets.
Decorating the cookies
Okay, I love these cookies without the frosting. But for the full ‘carrot cake experience’, frosted cookies are a next-level dessert.
You can top your vegan carrot cake cookies with:
- Vegan cream cheese frosting
- Vegan buttercream, flavored with either vanilla, maple syrup or lemon juice
- A simple two-ingredient icing, made with powdered sugar and dairy-free milk (or lemon juice), such as the one from my lemon olive oil cake
- Whipped dairy-free cream, or coconut cream
- A drizzle of caramel
You can also pipe carrots onto your cookies (just like my classic carrot cake). Or, bake smaller cookies and make cookie sandwiches!
Customizing this recipe
Chopped nuts or raisins would be delicious add-ins. If using raisins, soak them in water beforehand. You don’t need to make any other adjustments to the recipe.
These cookies would also be amazing with rolled oats, however they will change the consistency of the dough and how the cookies spread. You’ll need to make other adjustments to the recipe. Alternatively, check out my vegan oatmeal cookies.
Instead of brown sugar, you can use granulated sugar. Your cookies will spread a little more, will be slightly less moist and have crisper edges. You can also use coconut sugar but your cookies will be dryer and spread less. I don’t recommend using liquid sweeteners as the dough is already very soft.
You may also like my other vegan cookies, including my oatmeal raisin cookies, coffee cake cookies and almond cookies.
More vegan carrot cake recipes
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Vegan Carrot Cake Cookies
Ingredients
Vegan Carrot Cake Cookies
- 1 ¼ cups (240g) packed brown sugar
- ¾ cup (170g) vegan butter, room temperature
- ¾ cup (75g) finely shredded carrots, (about 1 medium carrot)
- 1 teaspoon vanilla extract
- 2 ½ cups (315g) all-purpose plain flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger, (note 1)
- 1 teaspoon baking soda
- Pinch of salt, or to taste
- 1 tablespoon (15g) dairy-free milk, if needed
Frosting (optional, see note 1 for a frosting without cream cheese)
- ¼ cup (60g) vegan block butter, room temperature
- 4 oz (120g) vegan cream cheese, room temperature
- 2 cups (200g) powdered sugar / icing sugar, or to taste
- ½ teaspoon vanilla extract
- orange and green food coloring, optional
- 3 tablespoons (20g) chopped walnuts, or pecans, optional
Instructions
- Preheat your oven to 180°C (350°F). Line 2-3 baking sheets with parchment paper.
Make the vegan carrot cake cookies:
- Add the vegan butter and sugar, to a large mixing bowl (if using a hand mixer) or the bowl of a stand mixer with the paddle attachment. Beat until combined. Add the carrots and vanilla and beat until well combined.
- Add the flour, spices, baking soda and salt and mix until just combined. The cookie dough should be soft and tacky. If your dough is crumbly, add some dairy-free milk and mix again.
Shape and bake the cookies:
- Divide and roll the cookie dough into around 14 balls.
- Arrange the cookie dough balls on your prepared baking sheets with about 5 cm (2 inches) between each.
- Bake the cookies in your preheated oven for around 13-14 minutes or until the edges are slightly golden brown.
- Allow the cookies to cool on the baking trays for at least 20-30 minutes. They'll be very soft when they're warm but will firm up. Then transfer the cookies to a wire rack to cool completely.
Make the frosting and decorate:
- Add the vegan butter to a large bowl or bowl of a stand mixer with the paddle attachment. Beat until light and fluffy. Add the vegan cream cheese and beat until there are no lumps.
- Add the sugar and vanilla and beat until just combined. Don't overmix, otherwise your frosting will become runny.
- If you want to pipe carrots on your cookies, add 50g of frosting to a small bowl with orange coloring, and 10g of frosting with green coloring in another small bowl.
- Spread about 1 tablespoon of frosting on each cooled cookie. If desired, use a piping bag with a small tip to pipe carrots on the cookies, and sprinkle with walnuts/pecans.
- Store the cookies in an airtight container at room temperature for 2 days, in the fridge for up to 5 days or in the freezer for up to 1 month.
Notes
- For extra flavor, you can add 2 teaspoons of fresh lemon zest or orange zest.
- Alternatively, you can make a simple lemon/vanilla buttercream which will be easier to decorate with. Whip 1/2 cup (115g) vegan block butter until pale and creamy. Add 2 cups (200g) powdered sugar and a dash of lemon juice (or vanilla) and whip until it’s light and fluffy. For alternative toppings, see the blog post.
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Love it and all my friends keep asking me to make it!
Aw that’s wonderful to hear!!! Thanks so much for letting me know!
should we keep at room temp ? and if so how long do they last
Hi, yes they keep well at room temperature for 2 days. There are more storage tips at the end of the recipe card.
Where is the storage tips? I wanted to know how long I can store the batter itself before baking
I love all your recipes., thanks for sharing