Home » Easter carrot cake recipe

Easter carrot cake recipe

Spring is one of my favourite times of the year. The blossom is starting to bloom, bunny rabbits are hopping around and of course…EASTER!

Easter is only a hop, skip and jump away.

I’ve created this beautiful (and extremely moorish) vegan Easter carrot cake, with light vanilla buttercream topped with a coconut nest and golden eggs.

I topped the cake off with Peter Rabbit cake toppers from Baking Time Club, taking inspiration from the new Peter Rabbit movie!

This cake is really easy to make, absolutely scrumptious and really cute!

I love the soft blue colour of the frosting along with the golden eggs. A simple splatter of cacao transforms this cake into an Easter spectacle!!! 

I made a cute little birds nest on top of the cake using desiccated coconut mixed with some cacao powder to make it look more earthy and painted some vegan dark chocolate eggs with edible gold paint. They look really effective and bring interest to the whole cake!

The cake itself is light, spongy, moist and most of all…delicious!

Carrot cakes are one of my all time favourites and this cake does NOT disappoint. The flavours are spot on.

This cake includes real grated carrot along with cinnamon which works beautifully together to make the most perfect tasting carrot cake which is not too strong or too spicy.

This cake is a must make if you love carrot cake, like me!

Happy Baking!

Preparation- 30 minutes

Baking time- Approximately 28-30 minutes

Serves- 15-20

Level- Medium


Ingredients for the cake

  • 480ml of dairy-free milk
  • 2 teaspoons of apple cider vinegar
  • 425g of self-raising flour 
  • 480g of caster sugar
  • 1 teaspoon of baking powder
  • 1 teaspoon of bicarbonate of soda
  • 2 & 1/2 teaspoons of ground cinnamon
  • 150g of grated carrot
  • 50g of ground walnuts
  • 120g of coconut oil (melted) or sunflower oil

Ingredients for the frosting

  • 400g of dairy-free butter 
  • 650g of icing sugar
  • 2 teaspoons of vanilla bean paste (or vanilla extract)
  • Dairy-free milk (if needed)
  • Green & blue food gel


  • Cacao powder 
  • Vanilla extract
  • Desiccated coconut
  • Vegan chocolate eggs painted with edible gold paint


Method (cakes)

Step 1- Preheat your oven to 180 degrees c and line three 8inch cake tins with grease-proof paper.

Step 2- In a bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.

Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.

Step 3- In a large mixing bowl, sift the flour, sugar, baking powder, bicarbonate of soda, ground cinnamon, grated carrot and walnuts.

Mix well to combine.

Step 4- Add the melted coconut oil into the ‘buttermilk’ and whisk to combine.

Step 5- Add the wet ingredients into the dry ingredients and mix.

Step 6- Pour equal amounts of batter into the lined cake tins.

Make sure to tap the tins on the worktop to remove any air bubbles.

Step 7- Pop the cakes into the centre of the preheated oven and bake for around 28-30 minutes.

You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cakes on a cooling rack and allow to cool fully. 

Once cool, pop them into a sealed container to keep them fresh before frosting.

Method (buttercream)

Step 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar, and vanilla bean paste( or vanilla extract).

Add in a splash of dairy-free milk if too thick. 

You want the buttercream light and fluffy.

Step 2- Add a drop of both green and blue food gel into the buttercream and mix.

Step 3- Stack and fill the cakes with buttercream, then crumb coat the whole cake and pop into the fridge to set.

This will take around an hour.

Step 4- Once the crumb coat is set, apply another coat of buttercream and level until smooth. I use a cake scraper and a large pallet knife.

Watch this amazing video on how to perfectly crumb coat a cake.

Step 5- In a small bowl, mix together some cacao/cocoa powder and vanilla extract until a paint.

Step 6- Using a food-safe brush, dunk it into the paint and flick on splatters on the cake.

You may want to practice first.

Step 7- Mix together some desiccated coconut and cacao/cocoa powder together and place onto the middle of the cake and add on the golden eggs.

I popped some leftover buttercream into a piping bag fitted with a large star tip nozzle and added on high swirls and added on thePeter Rabbit cake toppers. how cute are they!?  

Serve fresh or store in a sealed container, the buttercream will firm up at room temperature. 

Best eaten within a few days of making!


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The Little Blog Of Veganⓒ All Rights Reserved. 2021



  1. Kari
    March 26, 2018 / 8:11 pm

    I'm so glad I follow you on Facebook. I can't wait to try this one, I know everyone is going to love it. I'm just curious, what brand of food dye do you use?

    • The Little Blog of Vegan
      March 26, 2018 / 9:47 pm

      Hello Kari,
      Thankyou! Me too haha 🙂
      I need to add that in, im sorry! I use Rainbow dust 🙂 x

  2. Natalie
    March 27, 2018 / 1:58 pm

    What a gorgeous cake! Looks amazing!

    • The Little Blog of Vegan
      March 27, 2018 / 11:17 pm

      Thankyou Natalie! Tastes even better (if thats even possible)- haha! x

  3. cockerlass
    March 28, 2018 / 11:58 am

    I’m making this right now.We can’t wait to try it later on. It smells delicious! I love the colour of the frosting it is so delicate X

    • The Little Blog of Vegan
      March 28, 2018 / 11:52 pm

      OMG, yay! make sure to let me know how you get on and tag me in any photos!! x

  4. Red Strings
    July 31, 2018 / 8:02 am

    Once you've taken in the unique décor at this place, the hardest part is to decide whether to go upstairs or downstairs. With a large open floor plan, you'll find bars on both levels of event space NYC, and someone will always come by to serve you matter where you decide to hang out.

  5. Sarah
    August 12, 2018 / 4:15 pm

    It helps on the off chance that you know the explanation behind needing a wedding cake. Is it to use as a bit of beautiful sight. In the event that so focus on plan and attractiveness. Best Carrot Cake Recipe

  6. Unknown
    August 25, 2018 / 6:56 am

    Thank you for the good information that was shared to us to read. Looks delicious and very interesting. Thanks for sharing.

  7. Unknown
    November 26, 2018 / 3:17 pm

    Really yummy!!! I made cupcakes instead and halved the quantities. I put ginger into my topping and sooooo nice. Thanks from a very novice cook xx

  8. Marley-jack Martin
    February 9, 2021 / 6:29 pm

    My go to carrot cake recipe!! So easy and sooooo tasty!

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