Vegan Carrot Creme Pie

If you’re craving a decadent, soft, and moist dessert that also packs a bit of nutrition, these Vegan Carrot Cake Cream Pies are the perfect treat. Combining the flavors of traditional carrot cake with a smooth vegan cream cheese filling, this dessert will satisfy your sweet tooth while being free from animal products. These pies have all the warming spices of classic carrot cake, enhanced by the sweetness of shredded carrots and the richness of coconut oil. Best of all, they are entirely plant-based, making them ideal for vegan, vegetarian, or dairy-free diets.

Ingredients:

For the Carrot Cake Cookies:

1 1/4 cups rolled oats

1 cup all-purpose flour (or gluten-free flour if needed)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp salt

1/2 cup coconut sugar (or brown sugar)

1/2 cup coconut oil (melted) or vegan butter

1/4 cup maple syrup

1 tsp vanilla extract

1 cup shredded carrots

1/2 cup raisins (optional)

1/2 cup chopped walnuts or pecans (optional)

For the Vegan Cream Cheese Filling:

1/2 cup vegan cream cheese

1/4 cup coconut cream (chilled)

2-3 tbsp powdered sugar (adjust to taste)

1 tsp vanilla extract

Instructions:

For the Cookies:

Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Mix dry ingredients: In a large bowl, whisk together rolled oats, flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

Mix wet ingredients: In a separate bowl, whisk together melted coconut oil, coconut sugar, maple syrup, and vanilla extract.

Combine: Pour the wet ingredients into the dry ingredients and mix until fully combined. Fold in the shredded carrots, raisins, and nuts (if using).

Form the cookies: Scoop out small portions of dough and flatten them into cookie shapes on the baking sheet. The cookies won’t spread much, so shape them as desired.

Bake: Bake the cookies for 12-15 minutes or until golden brown and firm to the touch. Allow them to cool completely before adding the filling.

For the Cream Cheese Filling:

Prepare the filling: In a medium-sized bowl, whip together the vegan cream cheese, coconut cream, powdered sugar, and vanilla extract until smooth and creamy.

Chill: Refrigerate the filling for about 15 minutes to allow it to thicken slightly.

Assemble the Sandwich Cookies:

Spread the filling: Once the cookies are completely cool, spread a generous layer of the cream cheese filling on the flat side of a cookie and top with another cookie.

Serve: Enjoy immediately or refrigerate for up to 3 days in an airtight container.

Nutrition Information (per cookie sandwich):

Calories: ~220 kcal

Fat: ~13g (with coconut oil and filling)

Carbohydrates: ~25g

Fiber: ~3g

Protein: ~3g

Sugar: ~10g