Carrot Cake Macaroons

Carrot Cake Macaroons
Serves: 10
Cooking Time: 30 minutes
Author: The Whole Ingredient



100g rolled oats
100g puréed apple/apple sauce (see note)
100g grated carrot
25g dessicated coconut
2 tbsp tahini, or nut butter
1 tbsp melted coconut oil
3 medjool dates (or 6 smaller dates), chopped small
1 tsp orange zest (organic/unwaxed)
1 tsp cinnamon
Pinch of good salt


75g cashews, pre-soaked in boiling water
90ml non-dairy milk
2 tsp lemon juice
1 tsp maple syrup
1 tsp solid coconut oil
Seeds of 1 vanilla pod
Pinch of good salt


50g Vegan Chocolate


  1. Heat the oven to 180°C / 350°F / Gas Mark 4.
  2. To make the macaroons, add all the ingredients to a mixing bowl and stir until combined.
  3. Take spoonfuls of the macaroon mixture and form golf-ball sized balls, placing on a silicone baking mat or a parchment paper-lined tray. Press each down gently.
  4. Cook in the oven for 20-25 minutes, until golden.
  5. While the macaroons are cooking, make the frosting. Put all the ingredients in a food processor and pulse until you have a smooth paste. You will need to scrape down the sides a few times and keep going until it’s all combined. Transfer to a sterilised jar until needed (any leftovers will keep in the fridge or freezer).
  6. Once the macaroons are cooked, leave to cool before decorating.
  7. Melt the chocolate in a bowl over a pan of simmering water on the hob, stirring until completely melted. Take a teaspoon and drizzle over the macaroons. Do the same for the frosting.

Note: I use homemade puréed apple, which, for the amount needed in this recipe, equates to 2 small eating apples (about 130g). Core and cut into small chunks, cover in a pan with boiling water and cook for 5-10 minutes. The water should evaporate. Put the apple pieces into a food processor and purée.