Carrot Cookies like Heavenly Little Bites of Carrot Cake


Over a decade ago, a blog friend named Janelle shared her “wannabe pumpkin cookies” recipe with us. It was a brilliantly orange carrot cookie recipe with a wonderfully simple orange glaze. I recently put her recipe to the test, and ended up making a few tweaks – less eggs, some added spices, simple mashed carrots – you get the gist. The result is these delicious dairy-free carrot cookies that remind me of perfect little cakes. We enjoy these cookies as is, but I’ve also included frosting and glaze options for a next level dessert.

Dairy-Free Carrot Cookies Recipe - like little bites of carrot cake! Great for tea, coffee, Easter, Christmas, spring, or summer treats.

These Dairy-Free Carrot Cookies are like Heavenly Bites of Carrot Cake

It doesn’t matter if you’re a staunch chewy or crispy cookie fan, or even if you hate carrots! These cakey cookies will win you over. All you’ll taste is a delightfully sweet, tender treat with warm spices. They’re a bit like bites of carrot cake, but with a definite cookie vibe. I think they’re perfect for afternoon tea, Easter, spring or summer gatherings, or even for Christmas cookie exchanges!

I mash the carrots with a fork, which leaves little bits of carrot throughout, and makes these more reminiscent of carrot cake. If preferred, you can pulverize the carrots a bit more in a food processor.

Dairy-Free Carrot Cookies Recipe - like little bites of carrot cake! Great for tea, coffee, Easter, Christmas, spring, or summer treats.

Special Diet Notes: Dairy-Free Carrot Cookies

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, optionally soy-free, and vegetarian.

We haven’t tested this recipe egg-free. But if you want a vegan cookie, I would actually try just omitting the egg. It is a fairly moist batter. You can add a splash of water, milk beverage, or aquafaba (for better binding) if it seems dry.

For gluten-free carrot cookies, your favorite gluten-free baking blend should work well, but make sure it has some type of binder, and I would recommend using the egg.

Dairy-Free Carrot Cookies
Prep time
Cook time
Total time
These are deliciously cakey cookies with a warm addictive flavor. They're a bit like a holiday cookie meets carrot cake. We like these perfectly sweet cookies as is, but they're also delicious topped with a frosting or glaze. Try our dairy-free cream cheese frosting, or the vanilla frosting or orange glaze below.
Recipe type: Dessert
Cuisine: American
Serves: 48 cookies
  • 1 cup cooked mashed carrot
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoons ground nutmeg
  • ¾ cup dairy-free buttery sticks, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  1. If you don't have any leftover cooked carrots on hand, peel, slice, and steam carrots for about 15 minutes, or until very tender. (I use 2 very large carrots, or up to 6 if smaller carrots to get 1 cup mashed. Mash the carrots and measure.
  2. In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, and nutmeg.
  3. In a large mixing bowl, cream the buttery sticks and sugar with a hand mixer or wooden spoon. Add the egg and vanilla and beat to combine. Stir in the mashed carrots, and then stir in the flour blend until combined.
  4. Cover and refrigerate the dough for 30 minutes or longer.
  5. Preheat your oven to 375°F and line baking sheets with parchment paper.
  6. Drop the dough by the rounded tablespoonful onto your prepared baking sheets. They will spread a little, but not too much.
  7. Bake the cookies for about 10 minutes, or until tender but firm. They only turn slightly golden.
  8. Remove the cookies to wire racks to cool completely.
Vanilla Frosting: Sift 2 cups powdered sugar into a mixing bowl. Add ¼ cup dairy-free buttery spread and beat with a hand mixer until creamy. Mix in ½ teaspoon vanilla extract. Add milk beverage, 1 teaspoon at a time, until your desired consistency is reached.

Orange Glaze: Sift 1 cup powdered sugar into a medium bowl. Add 2 tablespoons orange juice and whisk until smooth.
Nutrition Information
Serving size: 1 cookie Calories: 63 Fat: 2.9g Saturated fat: .9g Carbohydrates: 8.6g Sugar: 4.4g Sodium: 57mg Fiber: .2g Protein: .7g

More Produce-Forward Dairy-Free Cookie Recipes

Applesauce Cookies

Vegan Sweet Potato Cookies

Vegan Sweet Potato Cookies Recipe adapted from the Maple Spice Pumpkin Cookies Recipe in Go Dairy Free, The Guide and Cookbook

Zucchini Cookies

Zucchini Cookies Recipe - soft, tender, naturally dairy-free, nut-free option

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


    • Janelle! I’m so glad to hear from you. Yes, we are updating the site one post at a time since switching to wordpress, so this recipe got a facelifted post this week 🙂 I tried to get to Talk of Tomatoes when I redid this, but there was an error message. I was worried that you weren’t blogging anymore. Will change the link-up now!

  1. Thanks for sharing these cookies—and thanks for the reminder. I have a huge pile of carrots and teen sons. These cookies are PERFECT for a soon-to-be afternoon snack. I scarf them down too;)))

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