Carrot Cake Cookies

10 Pieces
25 min

Craving carrot cake, but don’t have any eggs? Well say hello to my easy peasy Carrot Cake Cookies.

This fully plant-based, vegan recipe delivers all the deliciousness of classic carrot cake flavours, but with far less sugar than most traditional recipes. They take next to no time to whip up with a mere fraction of the baking time it takes to bake a traditional carrot cake. Plus they are a great way to eliminate food waste by using up carrots that might be a bit wobbly, rubbery and beyond dipping in houmous.

Perfect with a cup of tea - they’re so good, they’ll be devoured as quickly as they take to bake! They are also ideal for school lunchboxes too.

Recipe details
  • 10  Pieces
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
Show Nutrition Info
Hide Nutrition Info

  • 1 large carrot
  • 1 cup of rolled oats
  • 1/2 cup plain flour
  • 1/2 cup desiccated coconut
  • 1/2 cup sultanas
  • 1 teaspoon ground cinnamon
  • 1/2 cup walnut pieces
  • 5 tablespoons coconut oil
  • 1 tablespoon golden syrup or maple syrup

Pre-heat the oven at 170° (I set mine on the top n’ bottom oven + fan force setting).
Coarsely grate the carrot and pop it in a large mixing bowl, along with the rolled oats, flour, desiccated coconut, raisins, ground cinnamon and walnut pieces. Give it a good mix through.
If your coconut oil has solidified, gently melt over a low heat, until runny. Add to the mixture, along with the golden syrup/maple syrup. Give it all another good mix through.
Roll the mixture into 10 balls and evenly space on a baking tray, lined with baking parchment paper. Give them a gentle squish with the bottom of a cup to form happy little circles (approximately 5cm in diameter).
Bake for 15 minutes until the cookies turn beautifully golden. Allow to cool completely before storing in the fridge. Remove from the fridge approximately 10 minutes before enjoying with a cup of tea!
  • If you prefer your cookies on the sweeter side, you can increase the quantity of golden syrup/maple syrup, but just decrease the quantity of coconut oil. For example if you add 1 tablespoon of golden syrup/maple syrup, you'll need to reduce the quantity of coconut oil by 1 tablespoon for the perfect cookie dough consistency.
Claire | Eat Beautiful on a Budget
Want more details about this and other recipes? Check out more here!