The Local Ladle

Vegan Carrot Cake Cookies

Carrot Cake Cookies

My favorite cake being Carrot Cake, I decided to whip up a variation on the recipe for all my vegan followers! I had help from one of my very talented vegan friends, Kaylee. Even though there were a few bumps in the road when it came to recipe testing, the end result was well worth it!

When it comes to vegan baking, ingredient substitutions are very important to understand. In this recipe, we decided to use canned pumpkin as a substitute for eggs. Low in both calories and fat, canned pumpkin is a healthy substitute for oil and eggs in a variety of baked goods. Even though it gives off a little pumpkin flavor, the other ingredients definitely over power the taste of pumpkin. I find that the pumpkin brings a lot of wonderful moisture to the dough as well!

1 egg=1/4 cup of canned pumpkin

Carrot Cake Cookies

Lets be honest, one of the best parts of the carrot cake is the cream cheese frosting. Now vegans don’t have to miss out with these vegan cream cheese brands! These products are sold at Whole Foods Market, Trader Joe’s, and natural foods stores everywhere, right where they keep the dairy-based cream cheese that you no longer want.

Vegan Carrot Cake Cookies

Prep time- 10 minutes

Cook time- 10-12 minutes


For the Cookies:  

  • 1 cup of all-purpose flour
  • 1/2 cup of sugar
  • 1 teaspoon baking powder
  • 1 teaspoon of kosher salt
  • 1 cup rolled oats (not instant)
  • 1 rounded tablespoon of ground cinnamon
  • 1.2 teaspoon ground nutmeg
  • 1/4 cup of canned pumpkin
  • 1 cup grated carrot
  • Zest of 1/2 an orange
  • 1/2 cup of coconut oil, melted
  • 1 teaspoon vanilla extract
  • Pecans/walnuts to sprinkle overtop
  • Zest of 1/2 an orange to grate overtop cookies, for color

For the Cream Cheese Frosting:

  • 1 cup coconut oil, melted
  • 2 cups vegan cream cheese, at room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract


Carrot Cake Cookies

  1. Preheat oven to 375 degrees and line 2 baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, oats, cinnamon, nutmeg.
  3. In a separate bowl, add the grated carrots, sugar, canned pumpkin, oil, and vanilla extract, and stir just until completely combined.
  4. Drop onto prepared baking sheets in about 2 tablespoon sized amounts, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the cookies are golden.
  5. Transfer to a cooling rack and let cool completely.
  6. Meanwhile, combine all ingredients for frosting and cream until smooth.
  7. Once the cookies have cooled, top the cookies with the frosting and with nuts and orange zest for a pop of color!
  8. Serve and enjoy! Carrot Cake Cookies 3








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