Carrot Cake Crème Pies

For a sweet dessert that reminds you of childhood and pleases your taste for vegetables, look no further than these vegan Carrot Cake Crème Pies. Think about delicate carrot cake cookies filled with a thick, velvety dairy-free crème, and each bite just comforts you. If you’re a vegan or just prefer something healthier, the vegan Carrot Cake Crème Pies will add a delightful touch to your dessert spread. Pulling out this recipe for a party, holiday, or to have a bite any time you want a healthy treat will not disappoint!

STATS:

• Calories: 180 per crème pie
• Prep time: 20 minutes
• Serving size: 1 crème pie
• Cook time: 12 minutes
• Cuisine: American
• Total time: 32 minutes + cooling
• Course: Dessert
• Diet: Vegan
• Serving: 10 crème pies

EQUIPMENT:

• Mixing bowls (large and small)
• Hand mixer/ stand mixer
• Spatula
• Baking sheet
• Parchment paper
• Cooling rack
• Cookie scoop (optional)

INGREDIENTS:

For the carrot cake cookies:

• One cup of all-purpose flour
• Half a teaspoonful of baking soda
• A quarter teaspoonful of baking powder
• One tablespoon of cinnamon
• One and a quarter tsp nutmeg
• One and a quarter tsp salt
• 1.5 cup of brown sugar or coconut sugar
• One and a quarter cup of unsweetened applesauce
• 0.25 cup of oil (melted coconut oil)
• One tsp vanilla extract
• Three-fourths cup of finely grated carrots
• One and a quarter cup chopped walnuts or pecans (optional)
• Two tablespoons unsweetened plant-based milk
• For the vegan crème filling:
• One and a half cups vegan butter (softened)
• One cup of powdered sugar
• 1 tsp vanilla extract
• One tbsp plant-based milk (as needed)

INGREDIENT NOTES:

Flour:

• All-purpose flour keeps things light, but you can use whole wheat pastry flour for added fiber without changing texture much.

Coconut Oil:

• By adding melted coconut oil, the biscuits are richer and softer. After the chocolate is melted, before combining it with other components, allow it to cool slightly.

Applesauce:

• Eggs are substituted with unsweetened applesauce, which serves as a binder. Additionally, it keeps the cookies soft and moist.

Grated Carrots:

• Finely grated fresh carrots are key to thickening, and they won’t soften in the short baking time.

Spices:

• Warm, traditional carrot cake flavor is produced by nutmeg and cinnamon. For depth, you can also add a pinch of cloves or ginger.

Vegan Butter:

• Choosing excellent vegan butter can ensure your sandwich pie comes out smooth and fluffy.

Powdered Sugar:

• Make use of sifted powdered sugar for a silky filling without lumps. If needed, blend it before using.

INSTRUCTIONS:

1. Preheat oven to 175°C or 350°F. Place a sheet of silicone baking mat on a baking sheet.
2. Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
3. In a different container, mix brown sugar, applesauce, melted coconut oil, vanilla, and plant-based milk.
4. With each dry ingredient, stir until it is blended into the egg, oil, and milk mixture.
5. Gently mix in any chopped nuts and yogurt, plus the grated carrots.
6. Drop dough that is the size of a tablespoon onto the baking sheet, so that each ball has room around it.
7. Baking should take 10–12 minutes or until the beginning of the biscuit starts to turn light golden.
8. Cookie trays should be left for 5 minutes with the cookies on them, then taken gently onto a cooling rack.
9. While the cookies are cooling, combine the vanilla, powdered sugar, and butter in a bowl. Modify the
10. consistency by adding a splash of plant milk whenever you’d like.
11. When your cookies are cool, spread or pipe a spoonful of crème onto the bottom of one cookie and top with another.
12. Continue with the next cookies and fillings.

TIPS:

• It’s best to put the dough in the fridge to rest for ten minutes before baking so it stays shaped.
• Fill your cupcakes with piped batter for a neat and bakery-looking layer.
• Try adding raisins or coconut for better texture and more taste.
• When your carrots start to release too much water, use a paper towel to blot them before adding them to the batter.
• Mini creme pies can be made with a teaspoon scoop and only take 8–9 minutes to bake.

STORAGE INFORMATION:

FRIDGE:

• Keep Vegan Carrot Cake Crème Pies stored for up to five days in a firmly sealed jar in the refrigerator. You’ll notice that the flavors in the salad really blend together and become better if you let them soak overnight.

FREEZER:

• First, individually wrap pies in parchment paper and then place in a container that can be frozen for up to a month. Either leave it in the fridge to thaw overnight or bring it to room temperature for 1–2 hours before serving.

FAQs:

Can I make these gluten-free?

• Yes! Use a 1:1 gluten-free flour blend to replace all-purpose flour. Verify if it has xanthan gum or add ½ tsp on its own.

What happens if I’m out of applesauce?

• Pureed pumpkin or mashed banana can be used in its place. Just be aware that it could change the flavor a little.

Can I make the filling with coconut cream?

• Yes, you can whisk chilled coconut cream instead of butter if you don’t have any dairy. Just keep it cold to maintain structure.

Are these good for kids?

• Absolutely. They’re soft, flavorful, and full of healthy ingredients like carrots. Plus, kids love helping with the sandwiching part!

NUTRITIONAL INFORMATION:

Calories: 180
Carbs: 22g
Iron: 0.9mg
Total Carbs: 22g
Vitamin A: 2400 IU
Fiber: 2g
Calcium: 35mg
Protein: 2g
Sodium: 105mg
Serving Size: 1 crème pie
Potassium: 170mg