Ingredients
Cookie Dough
- 1 1/4 cups (240g) packed brown sugar
- 3/4 cup (170g) vegan butter, room temperature
- 3/4 cup (75g) finely shredded carrots (about 1 medium carrot)
- 1 teaspoon vanilla extract
- 2 1/2 cups (315g) all-purpose plain flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon baking soda
- Pinch of salt (or to taste)
- 1 tablespoon (15g) dairy-free milk (if needed)
Frosting
- 1/4 cup (60g) vegan block butter, room temperature
- 4 oz (120g) vegan cream cheese, room temperature
- 2 cups (200g) powdered sugar / icing sugar (or to taste)
- 1/2 teaspoon vanilla extract
- Orange and green food coloring (optional)
- 3 tablespoons (20g) chopped walnuts or pecans (optional)
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) and line 2-3 baking sheets with parchment paper to prepare for baking.
- Prepare Cookie Dough: In a large mixing bowl or stand mixer fitted with a paddle attachment, beat together the vegan butter and brown sugar until well combined. Add the finely shredded carrots and vanilla extract and beat until fully incorporated.
- Add Dry Ingredients: Mix in the all-purpose flour, ground cinnamon, nutmeg, ginger, baking soda, and a pinch of salt until just combined. The dough should be soft and slightly tacky. If the dough feels crumbly, add the dairy-free milk and mix again until smooth.
- Shape Cookies: Divide the dough into approximately 14 equal portions and roll each into a ball. Place them on the prepared baking sheets, spacing each about 5 cm (2 inches) apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 13-14 minutes or until the edges turn slightly golden brown. Remove from the oven and let cool on the baking sheets for 20-30 minutes. Cookies will be soft when warm but will firm up as they cool.
- Transfer to Rack: Carefully transfer the cookies to a wire rack to cool completely before frosting.
- Make Frosting: In a large bowl or stand mixer, beat the vegan butter until light and fluffy. Add the vegan cream cheese and mix until smooth and lump-free. Add powdered sugar and vanilla extract and beat just until combined, avoiding overmixing to prevent runniness.
- Color Frosting (Optional): For decorative carrot piping, divide a portion of the frosting into small bowls and mix orange food coloring into about 50g of frosting, and green food coloring into about 10g of frosting.
- Frost Cookies: Spread about 1 tablespoon of frosting on each cooled cookie. Use a piping bag with a small tip to pipe carrot shapes using the colored frosting if desired, and sprinkle chopped walnuts or pecans on top.
- Storage: Store the frosted cookies in an airtight container at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for up to 1 month.
Notes
- If dough is too crumbly, add dairy-free milk a little at a time until the right consistency is reached.
- Ensure vegan butter and cream cheese are softened at room temperature for easier mixing.
- Adjust powdered sugar quantity in frosting to your preferred sweetness and consistency.
- For a nut-free version, omit the walnuts or pecans.
- Decorative piping is optional but adds a festive touch perfect for gifting or celebrations.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
