Holiday Carrot Cake Cookies

Traditionally in the Wharton-Paige household we love to create Gingerbread houses and bake fresh cookies the night before Christmas.  I miss the snow from up north that usually appears a couple of days before Christmas and now that I am in Georgia we have to do what we can to give the holidays that warm fuzzy feeling.  We light the fire and listen to R&B Christmas songs with a little bit of Jazz sprinkled in there as well.  I have fond memories of growing up with my aunts gathering to cook and listen to great music while sipping on spiked eggnog Christmas Eve.

This year we have all transitioned into Veganism and I have made some delicious Vegan Carrot Cake Cookies that have a candied Carrot swirl on top.  I enjoyed making these cookies and it’s a quick and easy recipe.  Once you take your first bite, you will forget that these healthy treats are dairy free.


1/2 cup of sugar

1/4 cup of brown sugar

2 cups of flour

1/4 teaspoon of ginger

1 teaspoon cinnamon

1 teaspoon salt

1 cup of grated carrots

1/2 cup of vegan butter

1/2 cup of Quick Oats

Using a vegetable peeler, peel 20 strips of carrots for the candied swirl

For the candied carrots you will need

1 cup of sugar

1 cup of water

For the Icing you will need

1 cup of powdered sugar

1 teaspoon of coconut milk


Preheat the oven to 375 degrees F.  In a large glass bowl, mix the flour, cinnamon, ginger, oatmeal and salt together and set aside.  In another bowl, cream the butter and the brown and white sugar until smooth.  Combine the butter mixture with the flour mixture and fold the carrots in.  Have your baking sheet lined with parchment paper ready.  Scoop out 2in sized balls onto the baking sheet and keep them about 2 inches apart.  Place in the oven and bake for 17 to 19 minutes.  Once done , remove from oven and allow to cool completely on a cooling rack.  Meanwhile take the carrots strips and place into a pot of boiling water with the sugar added.  Turn the heat down and allow the carrots to simmer for 15 minutes.  Once the carrots have finished simmering,  carefully place the strips on a baking sheet lined with parchment paper and allow to bake in the oven for 30 minutes at 275 degrees F.  Once the carrots are done, remove them from the oven and begin to wrap them around a wooden spoon handle (they should not be too hot to handle) this has to be done quickly because the carrots tend to cool fast and become hard.  Create your icing by combining the powdered sugar and the coconut milk.  You may need to add a little more of the coconut milk depending on the consistency of your icing.    Pipe the icing onto each cookie following up with a candied carrot swirl.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s