Ingredients
Scale
For the Cookies:
1 1/4 cups (240 g) brown sugar
3/4 cup (170 g) vegan butter, softened
3/4 cup (75 g) finely shredded carrots
1 teaspoon vanilla extract
2 1/2 cups (315 g) all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon baking soda
Pinch of salt
1 tablespoon dairy-free milk (if needed)
For the Frosting:
1/4 cup (60 g) vegan butter, softened
4 oz (120 g) vegan cream cheese, softened
2 cups (200 g) powdered sugar
1/2 teaspoon vanilla extract
Optional Decoration:
Orange and green food coloring
3 tablespoons extra powdered sugar (for adjusting consistency)
Instructions
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a large bowl, cream together the vegan butter and brown sugar until smooth.
- Add the shredded carrots and vanilla extract, mixing until combined.
- In the same bowl, add the flour, cinnamon, nutmeg, ginger, baking soda, and salt. Mix until a soft dough forms. Add a tablespoon of dairy-free milk if the dough feels too dry.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them apart.
- Bake for 10–12 minutes until the edges are set and the cookies are lightly golden.
- Let the cookies cool completely on a wire rack.
- For the frosting, beat together the vegan butter and cream cheese until smooth. Add powdered sugar and vanilla, mixing until creamy. Adjust thickness with extra powdered sugar if needed.
- Spread or pipe the frosting onto the cooled cookies. Optionally tint a small portion with food coloring for decoration.
- Serve and enjoy.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 180 kcal per cookie