Vegan Carrot Cookies with orange icing are the perfect springtime cookie!
I'm so excited to share this recipe for Vegan Carrot Cookies with you! These carrot cookies are near and dear to my heart.
Growing up, my grandma used to make these carrot cookies with orange icing growing up. They were hands down my favorite cookie.
The only thing that I really missed after going vegan was her carrot cookies. I've tried to veganize these cookies over the years, but I just couldn't get it right.
Finally after years of trying, I successfully veganized her recipe! It took a few tries over the years, but I finally created a vegan carrot cookie that tastes just like my grandma's recipe!
I've never come across another cookie like my grandma's carrot cookies. The cookies are almost cake-like.
The soft, fluffy cookies are topped with a delicious orange icing. My mom and I still wonder were she found this unique cookie recipe.
Making the cookies can be a little time consuming because you have to cook and mash the carrots first.
I like to make the mashed carrots the day before I plan on baking the cookies. I like to boil the carrots until fork tender and then blend until smooth.
Making the carrot puree ahead of time allows enough time for the mashed carrots to cool before adding to the cookie batter.
I love the addition of shredded coconut to the batter. The coconut adds a really nice texture to the cookies; which is a great contrast from the soft, mashed carrots.
After the cookies are done baking, they need to cool completely before icing. The orange icing is really simple to make.
You just need vegetable shortening, powdered sugar, orange juice and orange zest.
The orange icing really takes these cookies to the next level. The fresh orange zest and juice compliments the mashed carrots.
The cookies will last 2-3 days at room temperature when stored in an air-tight container.
If you cookies aren't stored in something air-tight, they can dry out.
These Vegan Carrot Cookies are the perfect springtime cookie. Your family is going to love these unique cookies!
If you make this recipe, be sure to tag us on Instagram #thymeandlove. I'd love to see what you're making!
- ½ Vegetable Shortening
- ½ Cup Vegan Butter, at room temperature
- 1 Cup Sugar
- 1 Cup Mashed Cooked Carrots
- 6 Tablespoons Aquafaba
- 2 Cups Flour
- ½ Teaspoon Salt
- 2 Teaspoons Baking Powder
- ¾ Cup Shredded Coconut
- ⅓ Cup Vegan Butter, at room temperature
- 3 Cups Powdered Sugar
- 3 Tablespoons Orange Juice, plus more if needed
- 1 ½ Tablespoons Orange Zest
- First, you'll need to cook the carrots. I usually use about 5 to 6 large carrots. Peel the carrots then slice the carrots.
- Add the sliced carrots to a saucepan. Cover with water; bring to boil, then reduce to low. Cook until tender.
- Drain the carrots. Transfer the carrots to a high speed blender or food processor. Let the carrots cool a bit then puree until smooth. Measure out 1 cup of the carrots. You might not need all of the blended carrots.
- Preheat the oven to 400 F. Line two baking sheets with parchment paper.
- In a large mixer bowl, add the vegetable shortening and vegan butter. Use a hand mixer until creamed together.
- Add the sugar and mix until incorporated.
- Next, add the cooked carrots and mix.
- Finally add in the aquafaba and mix until incorporated.
- Add in the flour, baking powder, and stir. Use a spatula to mix the dry ingredients into the wet ingredients.
- Fold in the coconut.
- Use a medium cookie scoop to measure out 1 ½ tablespoons of cookie dough. Place onto the lined baking sheet. Place the cookies 2 inches apart.
- Bake for 8-10 minutes.
- Transfer the cookies to a cooling rack and let cool completely.
- Once the cookies have cooled, make the icing.
- In a mixing bowl, add the vegan butter, powdered sugar, orange juice and orange zest. Use a hand mixer and mix until the icing is light and fluffy. Add more orange juice if needed to thin out the icing.
- Spread a little bit of the icing onto each cookie.
- If not serving right away, transfer the cookies to an air-tight container.