Carrot Cake Cookies

A healthy twist on Kerryn’s favourite – Carrot Cakes!

Carrot Cake Cookies
Time 25 mins | Makes 12

Cookie Dough

  • 2 cups cooked Chickpeas
  • 1/2 cup grated Carrot (about 1 med Carrot)
  • 1/4 cup Nut Butter
  • 1 tsp Baking Powder
  • 2 tsp Vanilla Extract
  • 1 tbsp Maple Syrup
  • 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/4 tsp Cardamon Powder (optional)
  • 1/4 cup Walnuts
  • 1/4 cup Oats
  • 1/4 cup Raisins

Creamy Frosting

  • 1 cup Cashews (soaked in boiling water for 20 mins and drained)
  • 2 tbsp Lemon Juice
  • 4 tbsp Coconut Cream
  • 1 tsp Vanilla Extract
  • 2 tsp Maple Syrup
  • 1/4 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • pinch Cardamon Powder (optional)


First preheat the oven to 180°C.

First make the dough, combine all the Ingredients except for the Oats and Raisins in a blender and blend till combined. Next lightly blend in the Oats and Raisins. Form the mixture into cookies and bake in the oven for 10-15 mins. Leave to cool completely before icing.

To make the frosting simply blend all the Ingredients together till smooth. Top the cooled cookies with frosting and sprinkle with a little more cinnamon and nutmeg.

Alternatively you could use the frosting to sandwich the cookies together.

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