Vegan Carrot Cake Crème Pies
Soft, Spiced, and Stuffed with Dairy-Free Vanilla Cream
If you’re a fan of nostalgic snack cakes but want something better—for you and the planet—these Vegan Carrot Cake Crème Pies are the ultimate treat. Think soft-baked spiced carrot cake cookies hugging a thick layer of silky, vanilla vegan cream filling. They’re decadent, wholesome, and 100% dairy- and egg-free.
Perfect for Easter brunch, holiday gifting, or your afternoon coffee break—these little pies will charm vegans and non-vegans alike!
🥕 Ingredients
For the Carrot Cake Cookies:
Yields: ~10 sandwich cookies
- 1 1/4 cups grated carrots (about 2 medium carrots)
- 1/2 cup unsweetened applesauce
- 1/4 cup coconut oil, melted
- 1/3 cup brown sugar or coconut sugar
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 1/4 cups oat flour
- 1/4 cup almond flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
- Optional: 1/4 cup raisins, chopped walnuts, or shredded coconut
For the Vegan Crème Filling:
- 1/2 cup vegan butter, softened
- 1 1/2 cups powdered sugar (sifted)
- 1 tsp vanilla extract
- 1–2 tbsp plant-based milk (as needed)
👩🍳 Instructions
1. Make the Carrot Cake Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine grated carrots, applesauce, melted coconut oil, maple syrup, sugar, and vanilla. Stir until smooth.
In another bowl, whisk together oat flour, almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Add the dry ingredients to the wet and mix until combined. Fold in any optional add-ins (like raisins or nuts).
Scoop heaping tablespoons of dough onto the prepared baking sheet and flatten slightly. Bake for 10–12 minutes or until edges are golden and centers are set. Cool completely.
2. Prepare the Vegan Cream Filling
Using a hand mixer or stand mixer, beat vegan butter until fluffy. Gradually add powdered sugar and beat until smooth. Mix in vanilla and 1 tablespoon of plant-based milk. Add more milk if needed to achieve a thick, spreadable consistency.
3. Assemble the Crème Pies
Pair cookies by size. Pipe or spread cream filling onto the flat side of one cookie and sandwich with another. Chill for 15 minutes to set if desired.
🌿 Storage
- Store in the refrigerator for up to 5 days
- Freeze (pre-assembled or just the cookies) for up to 2 months
🍪 Nutrition (per sandwich cookie)
Approximate values depending on brands used
| Nutrient | Amount |
|---|---|
| Calories | 190 |
| Fat | 9g |
| Carbs | 25g |
| Sugar | 12g |
| Fiber | 2g |
| Protein | 2g |
✨ Tips & Variations
- Gluten-Free? These are naturally gluten-free if using certified gluten-free oat flour.
- No vegan butter? Try thick coconut cream or cashew cream frosting instead.
- Want less sweet? Cut the sugar in the cookies and go light on the filling.