Carrot Cake Cookies

5 from 1 vote

These carrot cake cookies are super soft and fluffy, and packed with shredded carrots, spices, and raisins. Topped with dairy-free cream cheese frosting, each one tastes like carrot cake, in snackable two-bite form!

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 117kcal

Author: Alissa Saenz

Ingredients

⅓ cup unsweetened and unflavored non-dairy milk
2 tablespoons ground flaxseed
1 cup vegan butter, room temperature
¾ cup organic granulated sugar
¾ cup organic brown sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
½ teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 ½ cups finely shredded carrots (about 3 medium or 2 large carrots)
1 cup chopped walnuts
1 cup raisins
½ batch vegan cream cheese frosting (optional)

US Customary - Metric

Instructions

Preheat the oven to 350°F and line a couple of baking sheets with parchment paper.
Stir the non-dairy milk and ground flaxseed together in a small bowl. Set it aside and let the mixture rest for at least 5 minutes to gel. You can move on to the next step in the meantime.
In a large mixing bowl, beat the vegan butter, sugar, and brown sugar together using an electric mixer on high speed, until the mixture is fully blended and creamy, about 2 minutes.
Beat in the flax mixture and vanilla, just until combined.
Begin adding the flour, beating in about a cup at a time at low speed. Sprinkle the baking soda, cinnamon, ginger, nutmeg, cloves, and salt over the last flour addition, then beat it in. You'll have a soft dough when everything has been added.
Stir in the shredded carrots, walnuts, and raisins. The dough will be very thick at this point, so feel free to use your hands if needed.
Roll the dough into balls, using a heaping tablespoon of dough for each one. Place the dough balls on the prepared baking sheets, spacing them at least 1 ½ inches apart.
Bake the cookies for 10 to 12 minutes, until they've spread out a bit but still look slightly undercooked.
Place the baking sheets on cooling racks when they come out of the oven, then immediately gently flatten each cookie with the back of a spoon.
Let the cookies cool on the sheets for about 5 minutes, then transfer them directly to the racks to continue cooling. Continue baking the cookies in batches as needed, making sure to let the baking sheets cool before placing more dough on them.
Once the cookies are cool, optionally top each one with a dollop of vegan cream cheese frosting. Allow them to set, then serve.

Notes

Nutrition information does not include frosting.

Nutrition