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    Home » Recipes » Baking Recipes

    Published: Apr 7, 2023 by DJ · This post may contain affiliate links · 1 Comment

    Vegan Carrot Cake Easter Bars with Cream Cheese Frosting

    Jump to Recipe·Print Recipe

    Soft & Simple Carrot Cake Slices

    My vegan carrot cake bars are an Easter recipe that I think you'll adore. This is by far the best carrot cake that I have ever made after many varying attempts and to make it even better, each cake 'bar' is topped with dairy free cream cheese frosting, chopped walnuts and vegan chocolate eggs!

    Now that really is a happy Easter. My vegan carrot walnut loaf cake is also a great option for you.

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    Ingredients For This Recipe

    A photo showcasing the ingredients that are required for my vegan carrot cake bars.
    • Freshly grated carrots - don't but pre-grated carrots. Grate them yourself.
    • Walnuts - for both the filling and the topping.
    • Soy milk
    • Apple cider vinegar - for the vegan buttermilk.
    • All-purpose flour
    • Light brown sugar 
    • Ground cinnamon
    • Ground nutmeg
    • Baking powder
    • Baking soda
    • Salt
    • Canola oil - this is the same thing as rapeseed oil.
    • Vanilla extract
    • Vegan cream cheese - the main ingredient for the cream cheese frosting.
    • Vegan butter block
    • Powdered sugar
    • Vegan chocolate eggs - these are totally optional. I opted for the dairy free Swiss Truffle eggs from Rhythm 108.
    Many vegan carrot cake slices are topped with mini chocolate easter eggs and chopped walnuts.

    Why You Will Love This Cake

    • It's super soft and light.
    • The flavours are out of this world.
    • They can be made as an Easter dessert.
    • The cream cheese is super complimentary to the cake.
    • This recipe is fully vegan and dairy free.

    What Kind Of Frosting Goes On This Cake?

    For this recipe, I have created a cream cheese frosting recipe which is to die for. Ad most of you will know already, it goes so well with carrot cake so nicely. This one is no exception. I can't wait for you to give it a try!

    How To Make Vegan Carrot Cake Bars

    Step-By-Step Instructions

    For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.

    A baking tin lined with parchment paper.

    1: Line a square cake tin with parchment paper. Set aside.

    Vegan buttermilk curdling inside a large jug.

    2: Make your buttermilk. Let it curdle.

    The dry carrot cake ingredients, including lots of grated carrots are combined inside a large mixing bowl.

    3: Add the dry carrot cake ingredients to a bowl.

    The wet ingredients have been added to the dry and they have all been folded together to form a light brown batter.

    4: Add the wet ingredients. Fold.

    The cake batter has been poured into the prepared tin.

    5: Pour the batter into the lined pan. Bake.

    The cake has been baked. It is golden  brown and it is cooling down.

    6: Let the cake cool. Prepare the topping.

    The vegan cream cheese frosting, whipped up inside a stand mixer.

    7: Make the cream cheese frosting in a stand mixer. Top the cake with it. Slice and serve.

    Tips For Making My Carrot Cake

    Avoid Over-Mixing The Cake Batter

    When mixed correctly, this cake is one of the lightest and fluffiest on my entire blog. However, by over-mixing this cake could become very sad. You've bought all of your ingredients and the last thing you want is a dense lump of cake. Not ideal. Be conscious when mixing. Fold instead.

    Use Fresh Carrots

    Freshly grated carrots are where all the moisture is. Pre-packaged ones may have been sat around inside shops for a long time and little moisture may have been retained.

    I've tested both options and fresh wins each and every time.

    How To Make Vegan Cream Cheese Frosting

    The vegan cream cheese frosting is made inside a stand mixer. In the past, I have made them by hand occasionally but it's much better watching a machine do the work for you!

    It's really is easy to make. You just need to cream the ingredients together and then it will begin to thicken nicely.

    The texture of this slice of cake is super light and fluffy. Cream cheese frosting is generously smothered on top.

    Can I Freeze These Cake Bars?

    Yes, you can and what makes these even better is that you can also freeze these with the frosting on them! Freeze for up to 3 months. I like to use airtight containers.

    Frequently Asked Questions

    Why is my cake flat?

    This could be due to your baking powder and/or your baking soda being expired.

    Why is my carrot cake dense and gummy?

    Perhaps the cake batter was over-mixed which can cause this. Another reason could be because you didn't use room temperature ingredients.

    A single piece of carrot cake on a white plate. Three chocolate eggs have been placed on top.

    How To Store This Carrot Cake

    My favourite ways to store these vegan carrot cake bars are at room temperature or in the fridge. I often leave them at room temperature for 24-48 hours after baking, then I transfer them over to the fridge. For a further 2-3 days.

    More Delicious Recipes

    Vegan Cranberry Orange Muffins

    Vegan Cinnamon Rolls

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    A close up image of decorated vegan carrot cake bars which are topped with dairy free chocolate eggs and chopped walnuts.

    Vegan Carrot Cake Easter Bars


    ★★★★★

    5 from 1 reviews

    • Author: Vegan Treats Blogger
    • Total Time: 45 minutes
    • Yield: 12 Cake Bars 1x
    • Diet: Vegan
    Pin Recipe
    Print Recipe

    Description

    These soft and fluffy vegan carrot cake bars are topped with a delicious dairy free cream cheese frosting and vegan chocolate eggs!


    Ingredients

    Units Scale

    For the carrot cake batter:

    • 165g freshly grated carrots
    • 60g walnuts (finely chopped)
    • 200ml soy milk
    • 1 teaspoon apple cider vinegar
    • 190g all-purpose flour (sifted)
    • 150g light brown sugar
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground nutmeg
    • 2 teaspoons baking powder
    • 0.5 teaspoon baking soda
    • 1 teaspoon salt
    • 50ml canola oil (rapeseed)
    • 1.5 teaspoons vanilla extract

    For the cream cheese frosting:

    • 100g vegan cream cheese (room temperature)
    • 65g vegan butter block (room temperature)
    • 250g powdered sugar (sifted)
    • 0.25 teaspoon vanilla extract

    Topping:

    • Finely chopped walnuts (optional, to taste)
    • Vegan chocolate eggs (optional, to taste)

    Instructions

    Preparation:

    1. Preheat your oven to 177 Celsius. Grease an 8x8 inch square baking tin and line with non-stick parchment paper.
    2. Make sure that your carrots are grated, and your walnuts are chopped beforehand, then make the vegan buttermilk by mixing the soy milk with the apple cider vinegar.
    3. Set the grated carrots and chopped walnuts aside. Let the vegan buttermilk curdle for 8 minutes.

    Make your carrot cake batter:

    1. In a large mixing bowl, mix the dry cake ingredients (including the carrots and the walnuts) until combined.
    2. Next, pour in the curdled soy milk, canola oil and the vanilla extract. Fold the dry ingredients into the wet until just combined and all the flour lumps are gone. Don’t over-mix the carrot cake batter.
    3. Pour your cake batter into the lined, square pan. Spread the carrot cake batter to the corners. Make sure it is even and flat.

    Bake the cake:

    1. Bake your carrot cake in the centre of the oven for 25 minutes. A toothpick will come out clean when it is ready.
    2. Let the cake cool inside the tin for 10-15 minutes, then transfer over to a cooling rack to cool completely. Don’t add the frosting until all the warmth has left the cake.

    Make the cream cheese frosting:

    1. In a stand mixer, using the whisk attachment, cream together the vegan cream cheese with the vegan butter on a high speed until creamy.
    2. Gradually, add in the powdered sugar. Allow the stand mixer to keep mixing while you add it. Once all of the powdered sugar has been added, pour in the vanilla.

    Decorating the carrot cake:

    1. Spread your cream cheese frosting over the cake and smooth out with a palette knife. Sprinkle chopped walnuts on top and vegan chocolate eggs/vegan mini eggs if you wish to make this cake Easter themed. If you are making this cake at another time of the year, feel free to skip the eggs.
    2. Slice the cake and serve the carrot cake. Enjoy!
    • Prep Time: 20 minutes
    • Cook Time: 25 minutes
    • Category: Bakes
    • Method: Baking
    • Cuisine: Carrot Cake Bars

    Nutrition

    • Serving Size: 1 Cake Bar
    • Calories: 321
    • Sugar: 34.1 g
    • Sodium: 341.7 mg
    • Fat: 12.8 g
    • Carbohydrates: 49.7 g
    • Protein: 3.6 g
    • Cholesterol: 8.4 mg

    Keywords: carrot cake, carrot cake bars, vegan cakes, vegan carrot cake, vegan baking, vegan treats

    Did you make this recipe?

    Tag us in your photos @vegan_treats_blogger — I love seeing your creations!

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    Reader Interactions

    Comments

    1. Sue says

      April 15, 2023 at 8:08 pm

      I tried this recipe out with my two grandchildren over the Easter period and it didn’t disappoint. We used different vegan chocolate eggs and the cake was so yummy 😍

      ★★★★★

      Reply

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