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Carrot Cake Cookies with Cashew Cream Frosting


30 minutes


12-15 minutes


8-10 cookies

¼ cup (30g) Two Islands Vanilla Pea Protein Powder
⅓ cup rolled oats
1 tbsp coconut flour
¾-1 tsp ground cinnamon
⅛-¼ tsp ground ginger
⅛ tsp ground nutmeg
Pinch of cardamom (optional)
1 tsp powdered stevia (or sub other sweetener to taste)
½ tsp baking powder
⅓ cup mashed ripe banana (~1 medium-large banana)
½ cup finely shredded carrot (~2 carrots)
1½ tbsps coconut oil, melted

Cashew Cream Frosting*

¾ cup raw cashews (soaked for 30 min in very hot water to soften)
3 tbsps (25 g) vanilla pea protein
¼ cup almond milk (or sub other neutral-flavored milk)
1 tbsp fresh lemon juice
1½-2 tbsps honey (to taste; or sub maple syrup to make it vegan)
1 tbsp coconut oil, melted
½ tsp vanilla extract
Small pinch salt

*Makes a big enough batch for leftovers

  1. Start by making the cashew cream so it has time to thicken in the fridge. Simply blend all of the ingredients in a blender/food processor until creamy.
  2. Taste and add more honey or lemon juice if desired. Keep in an air-tight container in the fridge for up to 4-5 days. Note that there will be quite a bit of cream leftover after topping the cookies; it’s also delicious with pancakes, muffins/cupcakes, or spread on puffed rice crackers/toast!
  3. For the cookies, preheat the oven to 180ºC. Combine the wet ingredients in a large bowl before stirring in the dry (adding the spices to taste).
  4. Shape 8-9 cookies, flattening them to desired size as they won’t really spread. Bake for 12-13 minutes, until no longer wet to the touch. Allow to fully cool before topping with the cashew frosting.