Vegan Carrot Cake Cookies
Carrots in a cake? If you think about it, it's a strange combination. So we are all grateful to the person who came up with this glorious idea. Also, because this cake is one of the first recipes we veganized, it has a special place in our hearts. Today, we're venturing into a new variation and making Carrot Cake Cookies out of it! The smaller size means we only have to wait impatiently in front of the oven for half as long to reach the desired degree of doneness.
The recipe couldn't be simpler. We mix flour, almonds, spices, vegan butter, and plant-based yogurt, adding a huge helping of shredded carrots. And then, we can already form our cookies. Finally, we decorate them with a creamy vegan cream cheese topping and chopped pistachios. Our tip: The cookies are best enjoyed while still a little warm.
Carrot Cake Cookies
Ingredients
For the cookies:
- 200 g (7 oz) carrots
- 250 g (2 cups) flour
- 100 g (0.5 cup) brown sugar
- 150 g (5 oz) chopped almonds
- 0.5 tsp ground nutmeg
- 1 tsp cinnamon
- 8 g (1.5 tsp) vanilla sugar
- 8 g (1.5 tsp) baking powder
- 200 g (7 oz) plant-based yogurt
- 125 g (1 stick) vegan butter (room temperature)
- 0.5 lime (grated)
For the frosting:
- 100 g (3.5 oz) powdered sugar
- 50 g (1.75 oz) vegan cream cheese
- 0.25 lime (grated)
Additionally:
- pistachios
Instructions
- Preheat the oven to 180 °C (355 °F) (convection heat). Wash the carrots and grate them coarsely. Then, mix flour, brown sugar, chopped almonds, nutmeg, cinnamon, vanilla sugar and baking powder in a large bowl. Add the vegan yogurt, softened butter, lemon zest and mix well. Lastly, fold in the shredded carrots.
- Form the dough into balls with an ice cream scoop and spread them on a lined baking sheet with enough space between them. Bake in the preheated oven at 180 °C / 350 °F (covection heat) for 20 minutes.
- In the meantime, prepare the frosting. For this, mix powdered sugar with vegan cream cheese and lime zest. Refrigerate until the cookies are baked and cooled.
- Once the cookies have cooled down, decorate them with the frosting and chopped pistachios.
