Carrot cake… but make it cookies. Soft, spiced, and packed with cozy flavor in every bite. Think warm cinnamon, sweet carrots, and a generous creamy dollop of vegan cream cheese frosting. I made everything from the cookies to the creamy cheesecake layer with @zulkasugar ‘s organic, non-GMO, bone-char free sugars.
Cookies
- ⅔ cup vegan butter (150g)
- ½ cup Zulka Pure Cane Sugar (100g)
- ½ cup Zulka Brown Pure Cane Sugar (100g)
- 2 tsp vanilla
- ½ tbsp apple cider vinegar
- 1 ¼ cups + 2 tbsp all-purpose flour (215g)
- 1 tbsp cornstarch
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- 100g finely grated carrot (about 1/3 cup packed)
- 60g chopped pecans (about ¼ cup)
Cheesecake
- 220g vegan heavy whipping cream
- 70g vegan cream cheese
- 1/2 cup Zulka Powdered Pure Cane Sugar
- 1 tsp vanilla
- pinch of salt
Directions
- Start by washing and finely grating your carrot and chopping the pecans.
- In a large bowl, mix the cookie ingredients, except for the carrots and pecans. Once all the other ingredients are mixed well, fold in the carrots and pecans.
- Use a cookie scoop to scoop out the dough onto a cookie sheet. You should get 12-14 cookies. Refrigerate the dough for 30 minutes. Preheat the oven to 350°F/175°C.
- Once the cookies have chilled and the oven has preheated, bake the cookies for 15 minutes, until the edges are slightly golden brown.
- Add the heavy whipping cream to a bowl and use an electric hand mixer to whip until stiff peaks form. Add the vegan cream cheese, powdered sugar, vanilla, and a pinch of salt & mix until the mixture is smooth and creamy.
- Once the cookies have baked and *fully* cooled, scoop a generous dollop of cheesecake topping on each cookie. I added a carrot sprinkle on top, as well as more chopped pecans around the edges.
- Enjoy and store in the fridge.
