Vegan Carrot Cake Whoopie Pies (Sandwich Cookies)

Soft, spiced carrot cake cookies packed with shredded carrots, warm spices, and sweet raisins or walnuts, sandwiched together with thick, tangy vegan cream cheese frosting — these Vegan Carrot Cake Whoopie Pies are pure dessert heaven!

They’re like portable carrot cake in cookie form — perfect for lunchboxes, afternoon snacks, or holiday cookie trays. No one will believe they’re vegan!

Why You’ll Love These Vegan Carrot Cake Whoopie Pies

Soft, chewy cookies with real carrot cake flavor
Creamy, tangy vegan cream cheese filling
Naturally vegan and easily gluten-free adaptable
Ready in under 30 minutes
Make-ahead and freezer-friendly

Vegan Carrot Cake Whoopie Pies Recipe

(Makes 8–10 sandwich cookies)

Cookie Ingredients:

1 cup (120g) all-purpose flour (or 1:1 gluten-free flour)
½ cup (50g) rolled oats
1 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp salt
½ cup (100g) coconut sugar or brown sugar
⅓ cup (80ml) neutral oil or melted coconut oil
¼ cup (60ml) unsweetened plant milk
1 tsp vanilla extract
1 cup (110g) finely shredded carrots (about 2 medium carrots)
⅓ cup (50g) raisins or chopped walnuts (optional)

Vegan Cream Cheese Frosting:

4 oz (113g) vegan cream cheese, softened
2 tbsp vegan butter, softened
1 cup (120g) powdered sugar
½ tsp vanilla extract
Pinch of salt

Instructions:

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Make the cookies: In a large bowl, whisk together flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, mix sugar, oil, plant milk, and vanilla until smooth. Stir in shredded carrots (and raisins/walnuts if using).
Combine wet and dry ingredients and mix until just combined — do not overmix.
Scoop heaping tablespoons of dough onto the prepared sheets, spacing them 2 inches apart. Gently flatten slightly.
Bake for 10–12 minutes until the edges are golden and centers are set. Let cool completely on the baking sheets.
Make the frosting: Beat vegan cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt; beat until fluffy.
Assemble: Pipe or spread a generous layer of frosting on the flat side of half the cookies. Top with the remaining cookies to form sandwiches.

Storage: Keep in an airtight container in the fridge for up to 5 days. They also freeze beautifully for up to 2 months — thaw in the fridge.

Pro Tips

Extra moist cookies: Squeeze the shredded carrots lightly in a clean towel to remove excess moisture before mixing.
Gluten-free: Use certified gluten-free oats and 1:1 gluten-free flour blend.
Oil-free: Replace oil with unsweetened applesauce (texture will be slightly softer).
Flavor boosts: Add a pinch of ground ginger or orange zest to the dough.
Make them mini: Use a smaller scoop for bite-sized whoopie pies — perfect for parties!

These Vegan Carrot Cake Whoopie Pies are soft, spiced, and seriously addictive — the perfect mash-up of carrot cake and sandwich cookies.