@elliecct: the sweatshirt i will be living in all football season 👏🏈 @PartyOnShop #football #footballsweatshirt #footballseason #gameday #vintage

ELLIE | mom finds
ELLIE | mom finds
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Saturday 15 August 2026 12:05:09 GMT
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✨🥕Carrot Cake Cookies🥕✨ Carrot cake… but make it cookies😍 Soft, spiced, and packed with cozy flavor in every bite. Think warm cinnamon, sweet carrots, and a generous creamy dollop of vegan cream cheese frosting🤤 I made everything from the cookies to the creamy cheesecake layer with @zulkasugar 's organic, non-GMO, bone-char free sugars💕 ✨Cookies ⅔ cup vegan butter (150g)  ½ cup Zulka Pure Cane Sugar (100g)  ½ cup Zulka Brown Pure Cane Sugar (100g) 2 tsp vanilla ½ tbsp apple cider vinegar 1 ¼ cups + 2 tbsp all-purpose flour (215g) 1 tbsp cornstarch ½ tsp baking soda ¼ tsp baking powder ¼ tsp salt 1 tsp cinnamon  ¼ tsp nutmeg  ¼ tsp ginger  100g finely grated carrot (about 1/3 cup packed) 60g chopped pecans (about ¼ cup) ✨Cheesecake 220g vegan heavy whipping cream 70g vegan cream cheese 1/2 cup Zulka Powdered Pure Cane Sugar 1 tsp vanilla pinch of salt ✨Directions Start by washing and finely grating your carrot and chopping the pecans. In a large bowl, mix the cookie ingredients, except for the carrots and pecans. Once all the other ingredients are mixed well, fold in the carrots and pecans. Use a cookie scoop to scoop out the dough onto a cookie sheet. You should get 12-14 cookies. Refrigerate the dough for 30 minutes. Preheat the oven to 350°F/175°C. Once the cookies have chilled and the oven has preheated, bake the cookies for 15 minutes, until the edges are slightly golden brown. Add the heavy whipping cream to a bowl and use an electric hand mixer to whip until stiff peaks form. Add the vegan cream cheese, powdered sugar, vanilla, and a pinch of salt & mix until the mixture is smooth and creamy.  Once the cookies have baked and *fully* cooled, scoop a generous dollop of cheesecake topping on each cookie. I added a carrot sprinkle on top, as well as more chopped pecans around the edges. Enjoy and store in the fridge🥰 #desserts #baking
✨🥕Carrot Cake Cookies🥕✨ Carrot cake… but make it cookies😍 Soft, spiced, and packed with cozy flavor in every bite. Think warm cinnamon, sweet carrots, and a generous creamy dollop of vegan cream cheese frosting🤤 I made everything from the cookies to the creamy cheesecake layer with @zulkasugar 's organic, non-GMO, bone-char free sugars💕 ✨Cookies ⅔ cup vegan butter (150g) ½ cup Zulka Pure Cane Sugar (100g) ½ cup Zulka Brown Pure Cane Sugar (100g) 2 tsp vanilla ½ tbsp apple cider vinegar 1 ¼ cups + 2 tbsp all-purpose flour (215g) 1 tbsp cornstarch ½ tsp baking soda ¼ tsp baking powder ¼ tsp salt 1 tsp cinnamon ¼ tsp nutmeg ¼ tsp ginger 100g finely grated carrot (about 1/3 cup packed) 60g chopped pecans (about ¼ cup) ✨Cheesecake 220g vegan heavy whipping cream 70g vegan cream cheese 1/2 cup Zulka Powdered Pure Cane Sugar 1 tsp vanilla pinch of salt ✨Directions Start by washing and finely grating your carrot and chopping the pecans. In a large bowl, mix the cookie ingredients, except for the carrots and pecans. Once all the other ingredients are mixed well, fold in the carrots and pecans. Use a cookie scoop to scoop out the dough onto a cookie sheet. You should get 12-14 cookies. Refrigerate the dough for 30 minutes. Preheat the oven to 350°F/175°C. Once the cookies have chilled and the oven has preheated, bake the cookies for 15 minutes, until the edges are slightly golden brown. Add the heavy whipping cream to a bowl and use an electric hand mixer to whip until stiff peaks form. Add the vegan cream cheese, powdered sugar, vanilla, and a pinch of salt & mix until the mixture is smooth and creamy. Once the cookies have baked and *fully* cooled, scoop a generous dollop of cheesecake topping on each cookie. I added a carrot sprinkle on top, as well as more chopped pecans around the edges. Enjoy and store in the fridge🥰 #desserts #baking

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