I love carrot cake in any form, but in cookies is a whole other level of DELICIOUSNESS! The texture of the soft, crisp and chewy carrot cake cookie along with the hidden cream cheese filling and cream cheese swirl is beyond good! These vegan carrot cake cookies are easy to make, vegan and are delicious!
Carrot Cake Cookies
Imagine biting into a delicious slice of carrot cake, with carrot, spices and cream cheese … but in cookie form! These ‘crumbl inspired cookies‘ have a bakery worthy cookie, filled with a dairy-free cream cheese filling, topped with a swirl of cream cheese frosting and a mini carrot on top. They are the cutest little treat for Spring and Easter, and you’ll have so much fun making them!
Ingredients you’ll need:
- Dairy-free butter : Make sure to use a block butter such as Naturli Vegan Block or Flora Plant Butter for best results.
- Caster sugar : You can use a fine white sugar like caster sugar, or granulated sugar.
- Vanilla extract : Vanilla extract or the seeds from a vanilla pod work beautifully in this recipe.
- Dairy-free milk: Use any dairy-free milk, almond, soya, cashew or oat for example.
- Plain flour: Make sure to sift the flour before use to remove any lumps.
- Spices: A mix of ground cinnamon, nutmeg and ginger. The classic spices in a carrot cake.
- Raising agents : baking powder and bicarbonate of soda help to give the co
- Carrot : Use fresh and peeled carrots.
- Dairy-free cream cheese : You can use your favourite branded vegan cream cheese. Mine is Violife!
- Icing sugar : Powdered sugar helps to make for a deliciously sweet frosting.
- Food gel : Colour some frosting with green and orange food gel for the carrot decoration. Click here to shop my favourite vegan food gels.
How to make vegan cream cheese frosting?
If you’re yet to try cream cheese frosting, stop everything you’re doing, grab the ingredients and lets get making it! It’s one of my favourite recipes for a tasty, sweet and slightly tangy frosting.
Instead of using simply dairy-free butter, you’ll add in some vegan cream cheese. You don’t want to add too much, or it can actually split your frosting. I like to eyeball it, and add more chunks or butter or icing sugar if needed. You’ll be able to tell when it all comes together. It turns silky smooth and creamy!
How to make Vegan Carrot Cake Cookies
Ready to make the best EVER Vegan carrot cake cookies!? Lets go! Don’t forget, you can find the full written recipe and method in the recipe card at the bottom of this post.
- Cream cheese filling
Mix the cream cheese, flour and sugar together until a thick paste. Set aside.
In a mixing bowl, cream together the butter and sugar. Add in the rest of the ingredients, fold in the carrots. Scoop into balls, poke a hole in the middle of the cookie dough and add in some of the cream cheese filling mixture. Roll into a ball and place on a baking tray. Bake for 12 minutes.
- Cream swirl
Make sure the cookies are cool. In a mixing bowl, cream together the butter, cream cheese, icing sugar and vanilla. Transfer into a piping bag and pipe a swirl on top of the cookies. Colour some frosting with orange and green, pipe on the carrot. Serve and enjoy!
Carrot cake cookie FAQ:
How does the filling stay firm?
- The trick is to use some flour and sugar. When the filling then bakes, it holds it’s shape! A simple but effective trick for baking hidden cream cheese fillings in cookies.
Are they vegan?
- YES, Of course! This recipe is fully vegan and cruelty-free. There are no animal derrived ingredients used in this recipe. Always remember to double check the ingredients you use, check lables and packaging to make sure what you are using is 100% vegan friendly.
Can they be made gluten-free?
- Unfortunately not, as this recipe does require gluten to help bind the cookie. If you’re after the best gluten-free cookies, check out my amazing Gluten-free Vegan Chocolate Chip Cookies. I also have lots of gluten-free recipes, click here to check them out.
How to store carrot cake cookies?
- As the cookies contain cream cheese, it’s best to keep them stored in the fridge. Leaving the iced cookies out at room temperature may make them melt. Best eaten within 2-3 days of making.