Carrot Cake Cookies

Posted on April 5, 2025

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Carrot Cake Cookies

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  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 1x
  • Category: Dessert

Ingredients

Scale

Carrot Cake Cookies:

  • 1/4 cup melted coconut oil
  • 1/4 cup coconut sugar (or cane sugar, brown sugar, or monk fruit sweetener)
  • 1/2 cup shredded carrots
  • 1 egg (use 1/4 cup nut butter or chia egg to make vegan)
  • 1 tsp vanilla extract
  • 2 tbsp oat milk (or any other nut milk of choice)
  • 2 cups almond flour
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 tsp baking soda

Dairy-Free Buttercream Frosting:

  • 1/2 cup vegan butter (such as Country Crock)
  • 1.5 cups powdered sugar
  • 1 tsp vanilla extract or vanilla bean paste
  • 2 tbsp oat milk (or any other milk substitute)

Toppings:

  • Chopped shredded carrots and walnuts


Instructions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a bowl, mix melted coconut oil, coconut sugar, and vanilla extract until well combined.
  3. Add the egg and oat milk, then mix in shredded carrots.
  4. Add almond flour, cinnamon, nutmeg, baking soda, and salt. Mix until a dough forms.
  5. Use a double cookie scoop to shape dough into balls, then flatten them with the palm of your hand. Bake for 9-12 minutes or until golden brown. Let cool.
  6. Meanwhile, in an electric mixer, whisk softened vegan butter until light and fluffy. Add powdered sugar, vanilla, and oat milk, and whisk until combined.
  7. Transfer frosting to a piping bag and pipe onto cooled cookies. Top with freshly chopped shredded carrots and walnuts. Enjoy!

Notes

  • Make sure cookies cool completely before frosting.
  • Use an electric whisk for fluffy frosting.
  • Shape cookies before baking.
  • Adjust baking time for desired texture.

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