Vegan Carrot Cake Easter Bars with Cream Cheese Frosting

Name: Vegan Carrot Cake Easter Bars
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Carrot Cake Bars
Ingredients: 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; 100g vegan cream cheese (room temperature); 65g vegan butter block (room temperature); 250g powdered sugar (sifted); 0.25 teaspoon vanilla extract; Finely chopped walnuts (optional, to taste); Vegan chocolate eggs (optional, to taste)

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.

Prefer To Watch Instead?

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