Vegan Carrot Cake Cookies


When I was pulling out all of the supplies to bake these carrot cake cookies I asked Andy if he was a fan of carrot cake.

I LOVE carrot cake he said.

Should I be ashamed that I did not know this of my husband? Probably. But I'd like to think all is forgiven after presenting these cookies this week.


Before this recipe, I was not a believer in carrot cake. Shredded vegetables in my desserts is just not something that I thought I could get behind, but anything loaded down with raisins and shredded coconut is enough to persuade me.

Did I mention they're vegan? I myself am not vegan, but am finding more and more friends to be so and I love the challenge of creating treats that they too can enjoy. These cookies turned out perfectly soft and chewy, with the right amount of sweetness from the raisins and coconut.

And what is that sandwiched between the cookies? Just some vegan vanilla pecan ice cream. Sometimes I don't like to make tough decisions, like choosing between cookies or ice cream for dessert, so obviously the answer is both. The recipe for the vegan vanilla pecan ice cream will be posted soon!

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Vegan Carrot Cake Cookies

  • 3 cups quick cooking oats
  • 2 cups whole wheat pastry flour
  • 2 cups shredded carrots
  • 1 cup white sugar
  • 1 cup coconut oil, melted
  • 1/2 cup orange juice
  • 1/2 cup shredded unsweetened coconut
  • 1/2 cup raisins
  • 1/4 cup brown sugar
  • 2 tsp cinnamon
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  1. Preheat the oven to 350 degrees and grease your baking sheet.
  2. Mix the flour, oats, sugars, salt, baking soda, baking powder, and cinnamon.
  3. Add in the oil, shredded carrot and orange juice.
  4. Fold in raisins and shredded coconut.
  5. Spoon dough onto baking sheet.
  6. Bake for 25 minutes, or until the edges are slightly browned.