Easy Vegan Carrot Cream Horns are the perfect bake for Easter. Delicious flakey puff pastry filled with carrot cake, whipped cream with chocolate decorations. Vegan, No-Egg, No-Dairy and easy to make. You’ll absolutely love them!
Vegan Carrot Cream Horns
You’ve probably heard of the classic ‘cream horns’, but have you ever seen carrot shaped cream horns, filled with actual carrot cake?! I think not! I am very excited to share this brand new, unique creation with you all today. Melt in the mouth puff pastry is filled with carrot cake crumbs, dairy-free whipped cream and is decorated with an orange coloured chocolate drizzle and green chocolate leaves.
Looking for more easter recipes, check out my Vegan Easter Bunny Madeleines, Puff Pastry Easter Nests, Vegan Easter Egg Cheesecakes and Vegan Carrot Sheet Cake. Find more of the BEST VEGAN EASTER RECIPES here!
Why you’ll love this recipe:
Cream horns are a delicious pastry treat created in the shape of a cone. Made using puff pastry, these little pastries can be filled with anything you like.
- Filled with ACTUAL carrot cake!!!
- Fully vegan – This recipe doesn’t contain any animal derived ingredients.
- Easy to make.
- The pastry melts in your mouth.
- No too sweet!
- Simple yet effective carrot shape design.
- Flakey pastry is delicious!
- Filled with real carrot and lightly spiced.
- Can be made gluten-free.
- A great ‘make ahead’ dessert.
Ingredients you’ll need:
I have listed all the ingredients you’ll need below. You can find the full weitten recipe and method in the recipe card at the bottom of the page.
- Puff pastry: I use the brand Jus-Rol, they have vegan and gluten-free options.
- Dairy-free whipping cream: The Coconut Collaborative Double Cream is my go-to cream. Use a cream which whips up to stiff peaks and pipes well. Elmlea also has a great plant base cream.
- Dairy-free white chocolate: I love supermarket own branded dairy-free white chocolate such as sainsburys Free From White Chocolate. Use any dairy-free / vegan white chocolate which melts well!!
- Orange and green food gel: Only use a food gel, not liquid food colour or this could seize your chocolate. This is the food gel I use and recommend.
- Carrot cake (recipe for small batch carrot cake cupcakes if in the recipe card).
- Dairy-free milk: Brush milk over the pastry before baking to help the pastry turn golden in colour.
How to make Vegan Carrot Cake Cream Horns:
Using store bought puff pastry sheets make this a very simple dessert. I use pre-rolled puff pastry that comes in rectangular sheets. Cut them strips and wind around buttered moulds. I have linked the exact mould you’ll need to make these cream horns here.
- Make the carrot cake cupcakes the day before
Cupcakes are always best baked the day before, stored in an air tight / sealed container at room temperature. This makes them ultra soft and fluffy.
- Prepare the pastry
Unroll the pastry sheet and cut into strips. Twist the strips around the cone mould. Brush with dairy-free milk.
- Bake the pastry
Place the cones on a line baking tray and bake until golden in colour. Remove the pastry from the cone and set aside to cool fully.
- Fill the cones
Pipe in layers the whipped cream and carrot cake until the cones are filled to the top.
- Chocolate decoration
Melt the dairy-free white chocolate, divide into two bowls. Colour the bowls with green and orange food gel. Drizzle the orange chocolate over the pastry cones. Pipe the green chocolate on grease proof paper, chill and place in the top of the cone.
- Serve
Serve and enjoy!
Cream horn FAQ
Can they be made ahead of time?
- It’s best to made and serve the cream horns day of making due to the real whipped cream filling, they may go too soft otherwise.
How can I shape the cones without the moulds?
- If you don’t have the correct moulds for this recipe, you could make homemade cones instead. Just wrap the pastry strips around foil-wrapped, thick wooden dowels. Ice cream cones wrapped in foil also works, just make sure to lightly grease the foil before wrapping round the pastry.
Can this recipe be made gluten-free?
- Yes! Switch out the puff pastry with a gluten-free puff pastry, and be sure to use gluten-free self raising flour for the carrot cakes. I love the brand Doves Farm for gluten-free flour and JusRol for the store bought puff pastry sheets.
What vegan white chocolate to use?
- You want to use a good quality vegan / dairy-free white chocolate which melts when baked. My favourites are the iChoc Vanilla, Sainsburys Own Free From white bars / buttons and Moo Free White Choc Drops. Simply use you’re favourite!
Which food colour is best?
- You want to use food gel’s as opposed to liquid food colour. Liquid isn’t as pigmented meaning you’ll need more in order to get a vibrant colour, which will effect the consistency and texture of the chocolate. You only need a tiny drop of food gel for the perfectly coloured white chocolate for this recipe. I have linked my go-to food gels here (they’re 100% vegan).
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Carrot Cream Horns
- Total Time: 40 minutes
- Yield: 8 1x
- Diet: Vegan
Description
How to make Vegan Carrot Cake Cream Horns- Classic cream horns with an Easter twist! Super fun, easy to make and delicious! You’ll love them!
Ingredients
Ingredients for the carrot cake cupcakes
- 70ml of dairy-free milk ( I use soya)
- 1/2 teaspoon of apple cider vinegar
- 80g of self raising flour
- 20g of caster sugar
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of bicarbonate of soda
- 20ml of sunflower oil
- 40g of grated carrot
Ingredients for the cream horns
- 1 sheet of store bought puff pastry (vegan)
- 3 tablespoons of dairy-free milk (you can use any milk including almond, soya, cashew or oat for example)
- 300ml of dairy-free whipping / double cream
- 200g of dairy-free white chocolate
- Green food gel
- Orange food gel
Instructions
Method (Carrot cake cupcakes)
- Preheat your oven to 180ºC fan and line a cupcake tin with 4 cupcake cases.
- In a small bowl, combine the dairy-free milk with the apple cider vinegar. Whisk until fully combined. This creates a vegan buttermilk.
- In a large mixing bowl, sift the flour, sugar, ground spices, baking powder and bicarbonate of soda. Mix well to combine.
- Add the oil to the ‘buttermilk’ and whisk to combine. Fold in the grated carrot.
- Add the wet ingredients into the dry and mix until a smooth batter.
- Divide the batter into the lined cases. Make sure to tap the tin on the worktop to remove any air bubbles.
- Place into the centre of the preheated oven and bake for 18-20 minutes. You will know they’re ready when you put a knife or skewer down the centre of the cupcakes and they come out clean and they’re springy to the touch.
- Place the cake on a cooling rack and allow to cool fully.
- Once cool, transfer into an air tight / sealed container to keep fresh before using. You can also make these the day before and store in the container at room temperature.
Method (cream horns)
- Preheat oven to 180ºC fan and grease the cone moulds with dairy-free butter. Line a baking tray with grease proof paper.
- Unroll the puff pastry sheet, and use a rolling pin to flatten. Use a knife or pizza cutter to cut strips, between ½ inch or 1cm in thickness.
- Fold the pastry strip over the end of the mould, wind the pastry around the mould overlapping slightly. (refer to video for reference). If the whole cone isn’t covered, simply add more strips to cover.
- Place the horns on the lined baking tray with the end of the pastry down so that it doesn’t pop up during baking. Brush each horn with some dairy-free milk. Optional: You can sprinkle over some granulated sugar to make the pastry a-little crispier.
- Bake in the middle of the oven for 10-12 minutes, or until the pastry is golden brown in colour. Once baked, remove from the oven and allow to cool fully before separating the cones from the moulds. To do this, simply twist the mould out of the pastry horn, as we greased the mould, it’ll just slide out.
- Set aside until ready to fill
- In a large mixing bowl, add in the whipping cream and whip until thick and stiff peaks. You can whip using a stand mixer with balloon whisk attachment or hand mixer. Transfer this into a piping bag fitted with a large star tip nozzle.
- Pipe some cream into the horn, then add in some carrot cake crumbs. Repeat until you have a few layers in each horn. Transfer to the fridge while you make the decorations.
- Melt the white chocolate in a microwave or on the hob using a bain-marie until smooth.
- Add 2 – 3 tablespoons of the melted chocolate into a seperate bowl and colour with orange food gel. Colour the remaining chocolate with green food gel.
- Transfer each coloured chocolate to separate piping bags and snip off the tips.
- Line a baking tray with grease proof paper and pipe the green leaves. Freeze until set.
- Drizzle the orange chocolate over the cream horns, chill in the fridge to set.
- To serve, insert the leaves to the cream.
- Serve and enjoy!!!
- Prep Time: Overnight
- Cook Time: 10-15 minutes
- Category: Pastry
- Method: Baking
- Cuisine: American
Another incredible recipe – I will definitely be making them again 😋