Plant-Based Carrot Cake Cookie Sandwiches

Carrot Cake inspired Cookies that are vegan-friendly and refund sugar-free, plus they have added protein from a pea protein flour, and are gluten-free. These delicious carrot cookies are filled with a ‘creamy’ cashew icing. The perfect plant-based treat for any day!


Cooking Methods

  • Baking



Prep Time

45 minutes

Cooking Time

15 minutes



  • 500 ml (2 cups) carrots, peeled and grated
  • 125 ml (1/2 cup) raisins or cranberries
  • 500 ml (2 cups) gluten-free rolled oats
  • 125 ml (1/2 cup) pea protein
  • 125 ml (1/2 cup) almond flour
  • 30 ml (2 Tbsp) xylitol
  • 10 ml (2 tsp) ground cinnamon
  • 5 ml (1 tsp) nutmeg
  • 5 ml (1 tsp) baking soda
  • Pinch of salt
  • 250 ml (1 cup) unsweetened apple sauce (Make your own with our recipe or Buy it)
  • 45 ml (3 Tbsp) maple syrup
  • 10 ml (2 tsp) apple cider vinegar
  • 10 ml (2 tsp) vanilla extract

Cashew 'Cream Cheese' Filling

  • 250 ml (1 cup) cashew nuts, soaked in hot water for an hour then drained
  • 30 ml (2 Tbsp) lemon juice
  • 125 ml (1/2 cup) YouFirst Coconut Cream
  • 60 ml (1/4 cup) YouFirst Xylitol, blended into a fine powder
  • 5 ml (1 tsp) vanilla extract
  • 1 lemon, zested 1 orange, zested



  1. Preheat the oven to 180°C. Line 2 baking sheets with baking paper and spray with a non-stick cooking spray.
  2. In a large mixing bowl, combine the grated carrots, raisins or cranberries and all dry ingredients.
  3. In a smaller mixing bowl, combine the apple sauce, maple syrup, vinegar, and vanilla.
  4. Make a well in the dry ingredients and combine the wet mixture with the dry ingredients. Mix using a wooden spoon until the mixture forms a ball.
  5. Use your hands and divide the mixture into 12. Roll each piece into a golf ball-sized ball and flatten on the baking sheet.
  6. Bake the cookies for about 25-30 minutes, or until cooked. They will harden upon cooling.
  7. Cashew 'Cream Cheese' Icing

    1. Add the soaked cashew nuts, lemon juice and coconut cream to a blender jug and blend until smooth and creamy.
    2. Transfer to a large bowl and add the rest of the ingredients, stirring until well combined.
    3. Smear the icing onto 6 of the cookies and place the remaining cookies on the iced cookies creating a cookie sandwich.
    4. Keep the cookies refrigerated to prevent the icing from softening.


Unsweetened Apple Sauce:

  • Make your own or try this sugar-free apple sauce recipe:
  • If you do not have time to make an apple sauce buy a tin of unsweetened pie apples and blend until smooth!

If you don’t want the cream cheese, simply enjoy them as cookies. This recipe will make 12 cookies.

Sugar-Free & Egg-Free Baking Tip: To avoid using eggs in baking you can use apple sauce as a substitute – this helps with the binding process and as a sweetener.

What can I substitute for Xylitol?

You don’t have to use xylitol, this is just a sugar-free alternative to refined sugar. You can substitute the xylitol with unrefined cane sugar, coconut blossom sugar or regular refined sugar.

What if I don’t have gluten-free oats or flour?

If you are not living a gluten-free lifestyle, then you can use regular rolled oats and cake flour instead of a gluten-free flour.