Did you know that your version of Internet Explorer is out of date?
To get the best possible experience using our website we recommend downloading one of the browsers below.

Internet Explorer 10, Firefox, Chrome, or Safari.


Easter Recipe: Yummy Vegan Carrot Cake

Like us on Facebook:
The current article you are reading does not reflect the views of the current editors and contributors of the new Ecorazzi

Easter is this Sunday, and whether you celebrate or not, we’ve got a scrumtious desert that’s perfect for all you little bunnies at heart!

This recipe for Vegan Carrot Cake is not only dairy and egg free, but it’s also an adorable addition to your vegan Easter feast. Plus, it’s so yummy that you’ll likely want to eat it for breakfast, lunch, and dinner (in addition to dessert!).

Check it out below.

Vegan Carrot Cake

Serves 18


  • 4 tablespoons ground flax
  • 3/4 cup water
  • 2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground clove
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1-1/2 cups canola oil
  • 2 cups shredded carrots
  • 1 (8-ounce) can crushed pineapple (about 1/2 cup)
  • 1/2 cup shredded coconut
  • 3/4 cup dried currants
  • 1/2 cup finely chopped pecans
  • 8 ounces vegan cream cheese
  • 1/2 cup vegan margarine
  • 3 cups confectioners’ sugar


  1. Preheat oven to 350 degrees F. and spray a 13×9-inch baking dish with cooking spray.
  2. In a small bowl, stir together ground flax and water. Set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and clove.
  4. In a large bowl, beat together granulated sugar, brown sugar, and oil until well-combined. Beat in flax mixture.
  5. Slowly add flour mixture, beating on low until juice moistened. Pour batter into prepared baking dish.
  6. Bake for 50 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  7. Place cake on a wire rack and cool completely.
  8. Meanwhile, combine vegan cream cheese and margarine in a medium bowl and beat until combined. Slowly beat in confectioners’ sugar until you get a spreadable consistency.
  9. Spread frosting over the top of the cake and serve.

Via SheKnows Vegan

Like us on Facebook:
  • Shelley Penton

    can you please tell me if you used two baking dishes for this carrot cake recipe..i notice you have icing in the middle, do i just double up my ingredients?


Vegans who campaign against fur are upset that Aritzia is using fake fur but real down

You know how we won’t shut up about how ineffective single issue campaigns are, including the ones against fur?


LA schools fuck up, reintroduce flavoured milk as a healthy option

Cafeterias have become pilot programs for whether or not strawberry and chocolate milk is the way to make more money on our youth.


Dallas is afraid of a little vegan brisket

Uh oh Dallas, have you been shown that you don’t need animals to make a mean barbecue?