Easter Carrot Cake

Easter is this Sunday April 16th 2017.  If you're anything like me you haven't even thought of what you're going to make.  I'm always in charge of the dessert when it comes to our family gatherings.  So I needed to think of a simple dessert that would incorporate the essence of Easter but not too religious.  So I thought I would decorate a cake with some cakes and Easter eggs.  Then comes what the cake should be. Going off my carrot decor, I decided to make a carrot cake.  I love carrot cake, I don't know about you but as I got older my appreciation of carrot cake grew as well.  With my husbands recent stomach issues, I needed to think of a way to tweak my original carrot cake recipe to accommodate his possible gluten and dairy intolerance. 



(Gluten-Free/Vegan Version)




  • 2.5 cups (12.5 ounces) gluten-free all-purpose flour blend (I used Glutino's)
  • 1 Tablespoon ground cinnamon
  • 1 1/4 teaspoon baking powder
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon of ground cloves
  • 1/2 teaspoon of ground ginger
  • 1 pound carrots, peeled
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 4 flax eggs (*1/4 cup ground flaxmeal and 3/4 cup water, see instructions below*)
  • 3/4 cup vegetable oil
  • 1 cup chopped pecans


  • 8 cups gluten-free powdered sugar
  • 1 1/2 cups (3 sticks) vegan butter or margarine
  • 3 Tablespoons non-dairy milk (I used unsweetened almond milk)
  • 1 Tablespoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon juice
  • pinch of salt
  • Green Food Coloring (I used 15 drops)


  • White Chocolate
  • Strawberries
  • Pastel Almond Jordans
  • Piping leaf tip
  • Piping bag or ziplock bag.
**To make the flax eggs, simply stir together 1 Tbsp. flaxmeal (freshly-ground) and 3 Tbsp. of water until combined PER EGG. Then refrigerate the mixture for at least 15 minutes, remove and whisk again, and the mixture should be thick and sticky.



  1. Adjust oven rack to the middle position, and preheat to 350 degrees F.

  2. Cut out parchment paper to line the bottom of 2 9in baking pans.

  3. In a separate bowl, whisk together the gluten-free flour blend, baking powder, baking soda, cinnamon, nutmeg, salt, cloves and ginger together until combined.
  4. In a food processor fitted with the large shredding disk, shred carrots. If you don't have a food processor you can use a hand held grater.  If you don't have a grater you can buy a pound of shredded carrots at the supermarket.  
  5. Then transfer shredded carrots to the mixing bowl with the flour.
  6. Wipe clean the food processor bowl, and fit with the metal blade (in place of the shredding disk). SKIP TO NEXT STEP 8 IF YOU DO NOT HAVE A FOOD PROCESSOR
  7. Add the granulated sugar, brown sugar and flax eggs and process until frothy and throughly combined, about 20 seconds. With processor running, add oil in a steady stream. Process until egg mixture is light in color and well emulsified, about 20 more seconds.
  8. SKIP IF YOU HAVE A FOOD PROCESSOR. Blend together in a standing mixture or smoothie blender granulated sugar, brown sugar and flax eggs until frothy and throughly combined.  Slowly incorporate oil until the egg mixture is light in color.
  9. Transfer egg mixture to the large bowl with the carrots and flour. Using a rubber spatula, stir the mixture until thoroughly combined.
  10. Combined pecans into the mixture
  11. Pour batter evenly into the prepared pan(s). Bake until a toothpick inserted into the center of the cake comes out clean, 25-30 minutes
  12. Let cake cool completely in the pan(s) for about 1 hour.
  13. Remove cake, if transferring to a different serving platter, and frost.


  1. Combine all ingredients expect the food coloring in the bowl of a stand mixer or food processor, and mix until smooth and combined. If the frosting is too thick, add in some extra milk to thin. If the frosting is too thin, add in more powdered sugar to thicken.

  2. Take about half of the mixture into a separate bowl

  3. With the remaining mixture add your green food coloring and place in refrigerator covered for later.


  1. Melt you white chocolate and then stir in orange food coloring (or yellow and red) until you reached the desired orange for you carrot.
  2. Wash your strawberries, pat dry then dip them into your orange colored chocolate and place on wax paper.  
  3. Place in the refrigerator to get completely hard.
  4. Frost your cake everywhere except the top with your white frosting, including between the two layers.
  5. Take your refrigerated green frosting and place in your prepared piping bag. Pipe on the top of you cake short lines that resemble grass.
  6. Take your refrigerated "carrot" strawberries and place them onto of you grass
  7. Take your Almond Jordans and place them around the top of you cake.
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There are a lot of steps to this cake, but honestly it is a pretty simple cake to make.  It is simple enough for you and still has a great 'wow" affect for your guest or family.  I really enjoyed having my 3 year old help me make our "carrot" strawberries.  She was also the official decorator of the cake and told me where to place my "carrot" strawberries and Almond Jordans.  Please be aware that the cake decoration are NOT dairy free.  



I hope you have a great day and fablous Easter! If you decide to make this cake I would love to see the finish product! Feel free to post a picture and tag me with #TheGoodTheBadAndThePoopy or just tag me in it! 

Happy Eating Y'all!

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**Discloser: This post contains affiliate links from a few companies, which means that if you click on one of the product links, I’ll receive commission from purchases made through the links.**