Ingredients
Scale
- 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)
- 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 your oven to 180°C (350°F) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together brown sugar and vegan butter until smooth. Stir in shredded carrots and vanilla extract.
- Gradually mix in flour, cinnamon, nutmeg, ginger, baking soda, and salt until fully combined.
- Form small balls of dough and place them on the prepared baking sheets with space between each cookie.
- Bake for about 13 minutes or until golden brown around the edges. Allow to cool slightly before transferring to wire racks.
- For frosting, beat vegan butter and cream cheese until smooth, then mix in powdered sugar and vanilla extract.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie (approximately 25g)
- Calories: 100
- Sugar: 10g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg