• 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.