Name: Carrot Cake Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 52 min
Ingredients: 2 vegan egg replacer (equivalent of 2 eggs (Bob's Red Mill recommended)); 1 cup vegan butter (softened); 3/4 cup light brown sugar (packed); 1/3 cup granulated sugar; 2 teaspoons vanilla extract; 2 1/2 cups all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; 1/4 teaspoon ground cloves; 2 cups carrots (finely shredded); 1 cup walnuts (chopped); 1/2 cup vegan cream cheese (room temperature); 1/4 cup vegan butter (softened); 1 teaspoon vanilla extract; 1/2 cup walnuts (chopped)

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Carrot Cake Cookies ~

All the classic flavors of traditional carrot cake and creamy frosting in a bite-sized indulgence, perfect for Easter brunch!

Table of Contents

Ingredients for Carrot Cake Cookies

You will need:

For the Cookies:

2 vegan egg replacer, equivalent of 2 eggs (Bob’s Red Mill recommended)
1 cup vegan butter, softened
3/4 cup light brown sugar, packed
1/3 cup granulated sugar
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
2 cups carrots, finely shredded
1 cup walnuts, chopped

For the Frosting:

1/2 cup vegan cream cheese, room temperature
1/4 cup vegan butter, softened
1 teaspoon vanilla extract
1/2 cup walnuts, chopped

Ingredient Notes

Vegan Egg Replacer – I use Bob’s Red Mill for baking.
Vegan Butter – You want the butter soft but not melted. Melted butter will result in cookies that spread too much during baking. Since vegan butter tends to soften fairly quickly, I like to unwrap it and let it sit in the mixing bowl for about 20 minutes before making cookie dough.
Carrots – Please note the carrots for these cookies need to be finely shredded. Matchstick-cut carrots are too thick. You will need to use the smaller holes on a box grater or a grating attachment with small holes on a food processor. Box grating is my preferred method; it doesn’t take long and I don’t have to wash my big food processor bowl just for 4-5 large carrots.
Walnuts – Pecans are also a good choice for these cookies.

How to Make Carrot Cake Cookies

STEP ONE: Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. Prepare the vegan egg replacer according to package directions. Set aside.

STEP TWO: In a stand mixer or medium mixing bowl with a hand mixer on medium speed, cream together the butter, light brown sugar, and granulated sugar. Add the egg replacer and vanilla extract and continue mixing just until incorporated.

STEP THREE: Add the all-purpose flour, cinnamon, baking soda, nutmeg, salt, and cloves. Mix just until incorporated; the dough will be thick.

STEP FOUR: Add the shredded carrots and walnuts. On low speed, mix until carrots and walnuts are well distributed throughout the dough.

STEP FIVE: Transfer the mixing bowl to the refrigerator and let the dough chill for 30 minutes.

STEP SIX: Roll 2 heaping tablespoons of cookie dough into a ball and place on the prepared baking sheet. Repeat with the remaining dough, spacing the rolled balls 2 inches apart. If working in batches, return any excess cookie dough to the refrigerator until you are ready to use it again.

STEP SEVEN: Bake for 12 minutes and allow cookies to cool completely on the baking sheet.

For the Frosting:

STEP EIGHT: In a stand mixer or medium mixing bowl with a hand mixer on medium speed, cream together the cream cheese and butter. Add the vanilla extract and continue mixing to incorporate.

STEP NINE: Add the powdered sugar and continue mixing until smooth.

STEP TEN: Using a small spatula or spoon, spread frosting over the tops of the cooled cookies. Sprinkle with chopped walnuts and serve.

Storage

Store in an air-tight container in the refrigerator.

Quick Tip for Success

Don’t skip chilling the dough! This simple step helps cookies keep their shape, resulting in a more evenly baked cookie with a thicker and chewier texture.

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