For the cut-out carrot sugar cookies:

1. Mix together all the dry cookie dough ingredients, then using your hands, work in the cold and diced vegan butter and vanilla. Add the 4 tablespons of carrot puree and knead the dough again with you hands, adding an extra teaspoon only if needed. You want the dough just moist enough for easy rolling.
2. Chill the dough for atleast 30 minutes to 1 hour and preheat the oven to 350°F in the meantime.
3. On a floured flat surface, rolling the chilled dough out to about 1/8-inch thickness. Sprinkle extra flour on the dough when rolling, if needed.
4. Cut our as many carrot-shaped cookies as you can with the dough, re-rolling as needed. I got 14 cookies using this cookie cutter.
5. Evenly space the cookies out on a Silpat or parchment paper lined baking sheet and bake the cookies for 13-15 minutes in the preheated oven.
6. Remove and let the cookies cool completely on a wire rack.

To decorate the baked cookies:

1. Melt the allergy-free white chocolate in a wide bowl in the microwave, using 20-second increments, stirring between, until melted so it doesn’t burn. Use about 1/3 of the white chocolate for the green carrot top portion and the rest for the orange carrot base. You can divide it up before or after you melt the chocolate.
2. Mix the red and yellow dyes together in the larger portion of melted white chocolate until you get the desired orange shade you want. Do the same using the green coloring to get the green shade you want in the smaller portion of melted white chocolate.
3. Using a spoon, gently spread on a thin layer of orange chocolate to the body of the cookie and do the same for the green carrot tops.
4. Before the green chocolate tops dry, sprinkle on some green sanding sugar (if desired).
5. Let the chocolate icing dry and enjoy your cookies!