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  • Jesmond Cake Company

Vegan carrot cake cookies

These soft cookies are like the top crust of a carrot cake – basically the tastiest part!

Makes about 20 cookies

350g plain flour

½ tsp baking powder

½ tsp bicarbonate of soda

large pinch salt

1½ tsp ground cinnamon

1½ tsp mixed spice

140g dairy free margarine

140g soft light brown sugar

3 tablespoons aqua faba (unsalted water from a tin of chickpeas)

200g carrot, finely grated

To decorate:

juice of one orange

roughly 250g icing sugar

3 tbsp finely chopped nuts (I used hazelnuts)

Pre-heat oven to 200C/180C fan/gas 6 and line two baking sheets with baking parchment.

Combine the flour, baking powder, bicarbonate of soda, salt and spices in a bowl. In a larger bowl, beat the margarine and light brown sugar together until creamy. Beat in the aqua faba, followed by the carrot. Tip in the dry ingredients and mix to form a dough.

The dough is wet and sticky so it helps if you dust your hands with a little flour. Take a piece of dough, roll it into a ball and flatten it on the baking tray with the palm of your hand.

Bake the cookies for 20 mins until golden. Remove from the oven, let them firm up on the tray for 10-15 mins, then transfer to wire racks to cool completely.

Mix the icing sugar with the orange juice to a drizzling consistency. Drizzle all over the cookies, sprinkle with nuts, then allow to set. These are best eaten on the day they are made, but will keep in an airtight container for a couple of days.

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