Vegan Carrot Cake Cookies

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These Vegan Carrot Cake Cookies are a fun twist on one of my favourite sweet treats. They are packed full of carrot, oats, pecans and raisins as well as drizzled with a cream "cheese" icing.

Prep Time15

Cook Time20

Total Time35

Course: Dessert, Snack

Cuisine: British

Diet: Vegan, Vegetarian

Keyword: carrot, cinnamon, cream cheese, flour, ginger, lemon, light brown sugar, non-dairy butter, nutmeg, oats, pecans, plant milk, raisins, salt

Servings: cookies

Calories: 155.53kcal

Ingredients

For the cookies

30 grams non-dairy butter
100 grams light brown sugar
50 ml plant milk
100 grams oats
100 grams plain flour
1 tsp baking powder
1 tsp ground cinnamon
0.5 tsp ground ginger
1 pinch ground nutmeg
75 grams carrot grated
25 grams pecans roughly chopped
25 grams raisins

For the cream cheese frosting (optional)

4 tbsp icing sugar
2 tbsp vegan cream cheese
1 tsp lemon juice

Metric - US Customary

Instructions

In a bowl, beat together the non-dairy butter and light brown sugar until it is soft and creamy. Add the milk and beat until incorporated.
Next add the oats, flour, baking powder and spices. Bring together into a rough dough.
Add the grated carrot, pecans and raisins and mix well until the dough has come together and the carrot, pecans and raisins are evenly distributed throughout the dough.
Lay out a piece of cling film and roll the dough into a long sausage shape roughly 12 inches long. Wrap the sausage of cookie dough in the cling film and place in the fridge for 1-2 hours or in the freezer for 30 mins to rest.
While the dough is chilling, pre-heat the oven to 180C / 350F / gas mark 4.
Line a baking tray with grease proof paper.
Remove the cookie dough from the fridge/freezer and cut into 12 even discs.
Evenly space the discs of cookie dough onto the lined baking tray. Try to avoid them touching as they will spread a little while cooking.
Cook in the centre of your oven for 18 - 20 minutes or until the cookies are cooked through and golden on the outside.
Once cooked, leave the cookies to cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.
If decorating with cream cheese icing, beat together the icing powder, cream cheese and lemon juice until you have a smooth icing that just runs off of your spoon (add more icing sugar / lemon juice as needed until you have a consistency you're happy with).
Drizzle the icing over the cookies before serving.

Notes

How to store these Vegan Carrot Cake Cookies

These cookies will keep for up to 5 days in a biscuit tin or similar air tight container.

But, my preferred way to store these carrot cake cookies is in the freezer, before they are cooked! Simply keep the cookie dough log in the freezer and slice off the number of cookies you need and bake. That way you will always have fresh cookie dough on hand when you need it and you don't need to worry about the cookies going stale!

Enjoy.

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