Description
Homemade Vegan Carrot Cake Cookies blend classic dessert comfort with smart plant-based ingredients. Spiced with cinnamon and packed with natural sweetness, these cookies offer a delightful twist you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1.5 cups all-purpose flour
- 1 cup quick oats
- ¾ cup finely grated carrots
- ⅓ cup finely chopped pecans
Sweeteners and Binding Ingredients:
- ¾ cup light brown sugar
- 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
- ½ cup vegan butter, softened
- 1 teaspoon vanilla extract
Spices and Leavening Agents:
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon ground nutmeg
Cream Cheese Frosting Ingredients:
- ½ cup vegan butter, softened
- ¼ cup vegan cream cheese, cold
- 1 teaspoon vanilla extract
- 2 cups powdered sugar, sifted
- Chopped pecans
- Shredded carrot
Instructions
- Craft a flax egg by blending ground flaxseed with water, allowing it to thicken for several minutes until it develops a gel-like consistency.
- Utilize an electric mixer to whip vegan butter and brown sugar into a cloud-like, aerated texture that appears pale and voluminous.
- Fold in freshly grated carrots, the prepared flax egg, and aromatic vanilla extract, thoroughly incorporating all elements until uniformly combined.
- Gradually introduce dry ingredients – flour, hearty oats, warming cinnamon, mineral-rich salt, leavening agents, and fragrant nutmeg – blending until a cohesive dough emerges.
- Carefully portion the dough into round mounds, positioning them strategically on a parchment-lined baking sheet and gently flattening each with a delicate touch.
- Slide the cookie sheet into a preheated oven, allowing the cookies to transform for roughly 12-13 minutes, maintaining a slightly underbaked appearance to ensure optimal softness.
- While cookies cool and settle, craft a luxurious frosting by harmonizing vegan butter, chilled cream cheese, and vanilla extract, gradually introducing sifted powdered sugar until achieving a silky, spreadable consistency.
- Embellish each cookie with a generous swirl of frosting, finishing with a sprinkle of chopped pecans and delicate shreds of carrot for visual and textural complexity.
Notes
- Make flax egg ahead of time to ensure proper thickening, allowing the mixture to sit exactly 5 minutes for optimal binding.
- Use freshly grated carrots instead of pre-shredded for maximum moisture and natural sweetness in the cookies.
- Keep an eye on baking time, as ovens vary; cookies should look slightly underbaked to maintain soft, chewy texture when cooling.
- Consider reducing sugar or substituting with coconut sugar
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg