Carrot Cake Cookies ~
All the classic flavors of traditional carrot cake and creamy frosting in a bite-sized indulgence, perfect for Easter brunch!
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.
More Easter Dessert Recipes You’ll Love!
- Vegan Carrot Cake
- Chocolate Peanut Butter Bars
- Vegan Chocolate Crunch Bars
- Small Batch Vanilla Cupcakes
- Coconut Poke Cake
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Carrot Cake Cookies
Ingredients
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
Instructions
- 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.
- 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.
- Add the all-purpose flour, cinnamon, baking soda, nutmeg, salt, and cloves. Mix just until incorporated; the dough will be thick.
- Add the shredded carrots and walnuts. On low speed, mix until carrots and walnuts are well distributed throughout the dough.
- Transfer the mixing bowl to the refrigerator and let the dough chill for 30 minutes.
- 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.
- Bake for 12 minutes and allow cookies to cool completely on the baking sheet.
- For the Frosting:
- 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.
- Add the powdered sugar and continue mixing until smooth.
- Using a small spatula or spoon, spread frosting over the tops of the cooled cookies. Sprinkle with chopped walnuts and serve.
Tina
I really love having the convenience of having carrot cake in cookie form. These cookies are incredible.
Erin
Combining carrot cake and cookies like this is so good! These cookies were so delicious and the frosting is perfect … thanks for the recipe!
Andrea White
these carrot cake cookies turned out so good! such a treat!