Wheat Free Vegan Carrot Cake Cookies

This recipe is similar to a whoopie pie or some might say a muffin top. You could forgo the icing and serve them as is, but I like to serve them in a stacked pyramid after a nice, outdoor supper, along with fresh fruit. These are wonderful for the summer because unlike a traditional cake, they only take about fifteen minutes in the oven so you won't heat up the house for too long, but you get the wonderful taste of a full carrot cake.

I like to make mine quite small, but make them as large as like you like. 

CAKE INGREDIENTS:

1/4 cup apple sauce

1/4 cup canola oil

1/2 cup brown sugar

1 tbs molasses

1/4 white sugar

2 tsp cinnamon

1 tsp ginger

1 tsp vanilla

1 1/8 cup wheat free flour

1/2 tsp baking soda

1 egg replacement

1 cup finely grated carrots 

CAKE DIRECTIONS:

In a mixer, combine the sugars, molasses, canola oil, and apple sauce. Add the grated carrots and vanilla and whir together. Sift the flour, cinnamon, ginger, and baking soda into the carrot mixture. Add the egg replacement. 

Using a spoon, make uniform-ish drops of dough on a pan lined with parchment. Don't crowd them or they won't puff up. Bake at 375 degrees for about fifteen minutes. Allow to cool completely before icing. 

These will last three days uniced, so ice only right before serving.  

ICING INGREDIENTS:

3/4 cup vegan cream cheese

1/2 cup coconut oil (melted)

1 tsp lemon juice

1 tsp vanilla extract

2 cups vegan icing sugar

ICING DIRECTIONS:

In the mixer, combine the cream cheese and coconut oil with the lemon juice and vanilla. Add the icing sugar by the 1/4 cup and adjust to your preference. If you would like to use a little less sugar, honey adds a wonderful dimension. Place the icing in a container and pop into the fridge for 1/2 an hour.