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Home » Popular » Cookies & Cakes » Carrot Cake Cookies

Carrot Cake Cookies

April 2, 20233 Comments

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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! via @thiswifecooks

Carrot Cake Cookies ~

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

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
  • Ingredient Notes
  • How to Make Carrot Cake Cookies
  • Storage
  • Quick Tip for Success
  • More Easter Dessert Recipes You’ll Love!
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  • Carrot Cake Cookies
    • Ingredients
      • For the Cookies:
      • For the Frosting:
    • Instructions
    • Nutrition

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

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

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

Follow This Wife Cooks on Instagram | Facebook | Pinterest

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

Carrot Cake Cookies

All the classic flavors of traditional carrot cake and creamy frosting in a bite-sized indulgence, perfect for Easter brunch!
5 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cookies, dairy free, dessert, Easter, vegan, vegetarian
Prep Time: 10 minutes minutes
Cook Time: 12 minutes minutes
Refrigeration Time: 30 minutes minutes
Total Time: 52 minutes minutes
Servings: 36
Calories: 147kcal
Author: Holly Gray
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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.

Nutrition

Calories: 147kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Sodium: 132mg | Potassium: 63mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1489IU | Vitamin C: 0.5mg | Calcium: 17mg | Iron: 1mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

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  • Vegan Cream Cheese Frosting ~ A rich and creamy dairy-free frosting made with 4 simple ingredients. This frosting is perfect for the holidays and everyday desserts, including carrot cake, red velvet cake, and even cookies!
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  • Pumpkin Bundt Cake with Cinnamon Brown Sugar Frosting ~ Perfectly spiced and ready for the Thanksgiving dessert table!
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Filed Under: Baking, Cookies & Cakes, Dessert, Easter, Vegan, Vegetarian Tagged With: cookies, dairy-free, Easter, make-ahead, vegan, vegetarian

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Reader Interactions

Comments

  1. Tina

    April 3, 2023 at 5:15 pm

    5 stars
    I really love having the convenience of having carrot cake in cookie form. These cookies are incredible.

    Reply
  2. Erin

    April 3, 2023 at 5:19 pm

    5 stars
    Combining carrot cake and cookies like this is so good! These cookies were so delicious and the frosting is perfect … thanks for the recipe!

    Reply
  3. Andrea White

    April 4, 2023 at 3:43 am

    5 stars
    these carrot cake cookies turned out so good! such a treat!

    Reply

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