Eggless Carrot Cake Cookies Recipe Highlights
I love a traditional dessert remake, don’t you? Sometimes I wish I had the flavor of different desserts in easy cookie form. So I created Eggless Carrot Cake Cookies! Not only do they have a delicious carrot cake spiced flavor, but they also include scrumptious cream cheese frosting for the complete carrot cake flavor. Indulgent, decadent, tender, and perfectly spiced, Eggless Carrot Cake Cookies are the flavor you crave from a traditional carrot cake into an easily chewy cookie. Eggless Carrot Cake Cookies are so much easier to make than a traditional eggless carrot cake and oh so delicious! I love to make these Frosted Carrot Cake Cookies year-round, but traditionally I make them for my family’s Easter brunch. They can be tailored to everyone’s preferences, too! Some of my family members like them plain, and others enjoy the cream cheese frosting on top. Gourmands like me enjoy them as a sandwich, like a whoopie pie. No matter how you choose to eat them, Eggless Carrot Cake Cookies always make everyone happy! Then, beat the butter and both sugars until they are nice and creamy. Then add the milk and vanilla and beat the mixture until it’s all incorporated.
Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Baking Powder & Baking Soda: Make sure they’re not expired. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Spices: I like to add ground cinnamon, ginger, and nutmeg. Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Sugars: You will need brown sugar and regular white sugar, also known as caster sugar. Milk: For baking, I like to use whole milk. However, you can use any milk you have handy. Pure Vanilla Extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! Quick Oats: This recipe uses quick oats for the best taste and texture. If you don’t have quick oats, use a food processor to process the oatmeal into smaller pieces. Carrots: My #1 tip is to shred whole carrots yourself when baking with carrots. Do not use packaged pre-shredded carrots because they are hard and dry. Walnuts or Pecans (optional): Feel free to omit the nuts if you want to keep this recipe nut-free.
1 – Make The Eggless Cookie Dough
Combine all the dry ingredients. Add the dry ingredients. And finally, stir in the oats, grated carrots, and nuts (if you’re using them).
2 – Form The Cookies
Scoop the dough, then roll it and place it on a cookie sheet or a large plate. Refrigerate for 30 minutes.
3 – Bake
4 – Frost
You and your family have some options when it comes to decorating! Eggless Carrot Cake Cookies are delectable on their own, but the draw of cream cheese frosting is strong, at least in my family. So feel free to spread cream cheese frosting on top of your cookies and add some chopped pecans. Or omit the nuts; either way is tasty. My favorite option is to add a tablespoon or two of frosting on the flat side of half of a cooled cookie and sandwich the cream cheese frosting with another cookie. For me, this is the perfect ratio of cookie and frosting.
More Carrot Recipes You’ll Love!
Eggless Carrot Cake Loaf Eggless Carrot Cake Cupcakes Eggless Carrot Cake Eggless Carrots Muffins Eggless Pineapple Carrot Cake
Don’t overmix your cookie dough, or you will end up with a dense cookie. Chill the dough for 30 minutes before baking, this gives the dough a chance to firm up a little and allows them to bake much better. For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough. Bake the cookies until the edges appear set. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just 5 minutes, and then transfer them to a wire rack to cool completely. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard. This recipe is egg- and nut-free, but you can adapt it to other food allergies.
Gluten-Free
Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brand is Better Batter Original All Purpose Flour Blend. Cup4Cup will also work fine, but the texture will be slightly different.
Dairy-Free
Use your favorite plant-based, dairy-free, or vegan butter and milk. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. My favorite dairy-free butter brands for baking are:
Miyoko’s Creamery Organic Vegan Butter. Earth Balance Vegan Buttery Sticks.
Freezing:
You can freeze frosted or unfrosted Carrot Cake Cookies. To freeze unfrosted cookies, let the cookies cool completely. Then place them in a freezer container or bag and freeze for up to 2 months. Don’t forget to label those containers! To freeze frosted cookies, place them on a baking tray or large plate, then pop them in the freezer and freeze them until they are solid. After the cookies are frozen, wrap each one individually in plastic wrap, then pile them into a freezer bag and seal them up. They will keep in the freezer for up to two months.
Thawing:
When you’re ready to enjoy your Carrot Cake Cookies, remove the desired number of cookies from the freezer bag, then remove them from the plastic wrap. Let your Eggless Carrot Cake Cookies thaw on the counter for about 30 minutes. Once thawed, enjoy!
Recipe Card 📖
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Originally posted in March 2021, post content edited to add more helpful information, no change to the recipe in March 2022.
