Carrot cake is one of my favorite things in the world. A healthy version (like this one) is versatile enough to eat for breakfast, dessert, or an afternoon snack, and it’s so satisfying. I adapted this recipe from Danielle Walker from Against All Grain and couldn’t be happier with the results. That being said, I did run into a couple obstacles while making these, including a broken oven and then a slightly faulty toaster oven, hence why these are cookies! However, the flavor is incredible and the cookies are cuter than a loaf of bread!
Not only are these little bites of heaven vegan and grain/ gluten-free, but they’re also very low in sugar but rich in flavor, thanks to the variety of spices. Also, next time if I remember, I’ll definitely add a couple mix-ins such as golden raisins, walnuts, and hemp seeds. I’d pair these with whole milk yogurt for breakfast or with a cup of tea as an afternoon snack. Enjoy!
Recipe for Carrot Cake Cookies
- 1/4 cup flaxseed meal
- 1/2 cup + 2 tbs room temp water
- 1/2 cup raw turbinado sugar
- 1/4 cup coconut oil, melted
- 1 tsp almond extract
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1 tsp ground ginger
- 1 tsp pink Himalayan sea salt
- 2 cups grated carrots
- mix-ins: raisins, nuts, hemp seeds
- Preheat your oven to 350 and line a baking sheet with parchment paper.
- Combine the flaxseed meal and water in a small bowl and set aside. Let rest while you whisk together the turbinado sugar and melted coconut oil in a mixing bowl. Add the almond extract.
- After it’s rested for about 5 minutes and resembles a gel-like mixture, add the flaxseed to the wet ingredients and stir to combine.
- In a separate mixing bowl, combine the dry ingredients.
- Mix the wet ingredients in the with dry and add the grated carrots and other mix ins.
- Bake for about 10-12 minutes then remove from oven and sprinkle with raw turbinado sugar. Enjoy!