Carrot-Shaped Vegan Easter Brownies
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These Cute Carrot-Shaped Vegan Easter Brownies are exactly what they look like: chocolatey, fun, and totally kid-approved. They’re a festive little treat that’s great for Easter or any spring celebration, especially if you’re looking for something playful to make with (or for) the kids. Underneath the frosting and decoration, they’re solid, rich vegan brownies that hold their own.
Why You’ll Love These Cute Vegan Carrot Shaped Brownies
Let’s start with the obvious: they’re adorable. These brownies look like little carrots pulled straight from a cartoon garden. But they’re also a solid, no-nonsense brownie recipe with deep cocoa flavor, perfectly chewy edges, and a soft, rich middle. Plus, the frosting and stems are easy to decorate but impressive enough to get a lot of “Wait, you made those?!” reactions.
This is one of those vegan Easter desserts that makes people smile before they even take a bite.
A Quick Note Before You Start
These vegan Easter brownies are part dessert, part edible craft. They’re a fun little weekend project, especially if you have kids around who like helping in the kitchen. The brownie base is easy and reliable.
Once these fudgy brownies are baked and cooled, it’s all about the decorating. You can use store-bought frosting or make your own, tint it orange, and add simple green chocolate stems for that carrot look.
If you want to switch things up, try adding a little orange or cinnamon extract to the frosting. I usually keep it classic with vanilla so the deep cocoa flavor of the brownies can really come through.
Ingredients You Need
Cute Vegan Carrot Shaped Brownies Recipe
- 1 cup water
- 1 tbsp pure vanilla extract
- 2/3 cup canola oil or vegetable oil
- 1 cup unsweetened cocoa powder, like Hershey’s or use Hershey’s Special Dark Chocolate
- 1 cup all-purpose flour, gluten-free flour, or oat flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup organic brown sugar
- 1/3 cup organic granulated sugar
- 2 tbsp cornstarch
- 2/3 cup dairy-free mini chocolate chips, optional
Carrot Orange Frosting & Green Stems
- 1 tub of Miss Jones Baking Co Organic Vanilla Frosting or you can make our Vegan Vanilla Buttercream Frosting (1/2 recipe)
- Orange coloring gel
- Green coloring gel
- 3 or 4 squares (1/4 cup) Baker’s Choice White Baking Chocolate Bar or any vegan/white chocolate chips or bar
Instructions How To Make Cute Vegan Carrot Shaped Brownies
fudgy Brownie Recipe
- Preheat oven to 350 degrees and grease an 8×8 pan for thick brownies or 9×9 pan for thinner brownies, or line with parchment paper.
- In a small bowl, whisk together the water, vanilla and oil, then set aside.
- In a large mixing bowl, whisk together the unsweetened cocoa powder, flour, salt, baking powder, sugars and cornstarch.
- Add the wet ingredients to the dry ingredients and stir together to form a brownie batter. Fold in chocolate chips (if using). Pour and smooth mixture evenly into the pan.
- Bake 25-30 minutes if using an 8×8 pan and bake 20-25 minutes if using a 9×9 pan.
- Make sure not to overbake the brownies, it’s better to underbake just a tad, and let them firm up on the counter or in the fridge as they cool. Once the brownies have cooled it’s time to make the brownie carrots!
Making the Carrot Orange Frosting & Green Stems
- For the orange frosting for the carrots, we used 1 tub of Miss Jones Baking Co Organic Vanilla Frosting and added orange color gel to make the orange frosting and beat it to a fluffy consistency. If you want a lot more frosting, use 2 tubs.
- Place the orange frosting into a pastry bag with a small star or round tip to pipe onto the brownies to resemble carrots by doing a zig-zag motion back and forth across the brownie after you outline each of the brownies. You can also just frost the brownies with an offset spatula.
- For the green stems for the carrots, we melted ¼ cup of Baker’s Choice White Baking Chocolate Bar and added some green color gel to the melted chocolate then added the green chocolate into a pastry bag/Ziploc bag with a small hole snipped out and piped green stems onto a parchment paper lined baking sheet. Make them about 2-3 inches long, because you will be sticking the stem into each of the brownies.
- To add the green stem to each of the brownies, use a sharp knife and stick it into each of the ends of the carrots where you will be placing the stems. The slits will help guide the chocolate stems into the brownie easier.
- Once the brownies are frosted and stems placed, let the frosting firm up and then place in an airtight container until ready to serve.
Keeping Your Vegan Easter Brownies Fresh
- After the first day, store any leftover brownies in an airtight container in the fridge for up to 4 days. If you want to save some for later, freeze them (frosted and all) for up to 3 months. Just let them thaw in the fridge before serving.
Vegan Easter Brownie Variations
Want to change things these Easter treats up a bit? Here are a few easy ways to customize these brownies:
-
Use beet or raspberry powder instead of food coloring for a more natural orange tint
-
Skip the green stems and just serve them as cute frosted triangle brownies
-
Add a little orange or mint extract to the frosting for a subtle flavor twist
-
Sprinkle crushed pistachios or any type of nut or shredded coconut on top for a bit of texture and color
- Add some marshmallows, cookie crumbles or some vegan mini eggs on top for the perfect easter treat
- Serve this Vegan easter dessert with a scoop of vegan ice cream on the side!
FAQs About Vegan Easter Brownies
Do these taste like carrots?
Nope! They just look like carrots. It’s a rich chocolate brownie base with vanilla frosting and a touch of food coloring for decoration.
Can I make them gluten-free?
Yes! Just sub in your favorite gluten-free flour blend or oat flour. They’ll turn out great.
What frosting works best?
We like Miss Jones Baking Co Organic Vanilla Frosting for convenience, but you can use any vegan vanilla frosting, store-bought or homemade.
Can I make these ahead of time?
Absolutely. They hold up well in the fridge for a few days and can be frozen too.
In conclusion, vegan carrot-shaped chocolate brownies are not only a delicious and guilt-free treat option, but they are also the perfect vegan Easter dessert!
More Delish Easter Recipes
- 20 Vegan Easter Recipes to Please the Crowd
- Easiest Vegan Biscoff Cheesecake Recipe You’ll Ever Try
- Easy Vegan Chocolate Cake with Chocolate Ganache
- Mini Vegan Raspberry Cheesecakes
- Vegan Chocolate Peanut Butter Eggs
- Healthy Almond Joy Candy Cups – Vegan
Cute Vegan Carrot Shaped Brownies
Ingredients
CUTE VEGAN CARROT SHAPED BROWNIES RECIPE
- 1 cup water
- 1 tbsp pure vanilla extract
- 2/3 cup canola oil or vegetable oil
- 1 cup unsweetened cocoa powder like Hershey’s
- 1 cup all-purpose flour gluten-free flour, or oat flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup organic brown sugar
- 1/3 cup organic granulated sugar
- 2 tbsp cornstarch
- 2/3 cup dairy-free mini chocolate chips optional
CARROT FROSTING & GREEN STEMS
- 1 tub Miss Jones Baking Co Organic Vanilla Frosting or you can make our Vegan Vanilla Buttercream Frosting (1/2 recipe)
- orange coloring gel
- green coloring gel
- 3 or 4 squares Baker's Choice White Baking Chocolate Bar (1/4 cup) or any vegan/white chocolate chips or bar
Instructions
CUTE VEGAN CARROT SHAPED BROWNIES RECIPE
- Preheat oven to 350 degrees and grease an 8×8 pan for thick brownies or 9x9 pan for thinner brownies, or line with parchment paper.
- In a small bowl, whisk together the water, vanilla and oil, then set aside.1 cup water, 1 tbsp pure vanilla extract, 2/3 cup canola oil or vegetable oil
- In a large mixing bowl, whisk together the unsweetened cocoa powder, flour, salt, baking powder, sugars and cornstarch.1 cup unsweetened cocoa powder, 1 cup all-purpose flour, 1/2 tsp salt, 1/2 cup organic brown sugar, 1/3 cup organic granulated sugar, 2 tbsp cornstarch, 1/2 tsp baking powder
- Add the wet ingredients to the dry ingredients and stir together to form a brownie batter. Fold in chocolate chips if using. Smooth evenly into the pan.2/3 cup dairy-free mini chocolate chips
- Bake 25-30 minutes if using an 8×8 pan and bake 20-25 minutes if using a 9x9 pan.
- Make sure not to overbake the brownies, it’s better to underbake just a tad, and let them firm up on the counter or in the fridge as they cool. Once the brownies have cooled it’s time to make the brownie carrots!
CARROT FROSTING & GREEN STEMS
- For the orange frosting for the carrots, we used 1 tub of Miss Jones Baking Co Organic Vanilla Frosting and added orange color gel to make the orange frosting. If you want a lot more frosting, use 2 tubs.1 tub Miss Jones Baking Co Organic Vanilla Frosting, orange coloring gel
- Place the orange frosting into a pastry bag with a small star or round tip to pipe onto the brownies to resemble carrots by doing a zig-zag motion back and forth across the brownie after you outline each of the brownies. You can also just frost the brownies with an offset spatula.
- For the green stems for the carrots, we melted ¼ cup of Baker's Choice White Baking Chocolate Bar and added some green color gel to the melted chocolate then added the green chocolate into a pastry bag/ziplok bag with a small hole snipped out and piped green stems onto a parchment paper lined baking sheet. Make them about 2-3 inches long, because you will be sticking the stem into each of the brownies.3 or 4 squares Baker's Choice White Baking Chocolate Bar, green coloring gel
- To add the green stem to each of the brownies, use a sharp knife and stick it into each of the ends of the carrots in the center where you will be placing the stems. The slits will help guide the chocolate stems into the brownie easier.
- Once the brownies are frosted and stems placed, let the frosting firm up and then place in an airtight container until ready to serve.
Notes
- Don't overbake: Vegan brownies can dry out quickly. It’s best to pull them from the oven when the center still looks slightly soft. They’ll set more as they cool.
- For clean cuts: Let the brownies cool completely (chilling them helps), then use a sharp knife wiped clean between each cut.
- Gluten-free option: These work well with a 1:1 gluten-free flour blend or oat flour. Just be sure not to overmix, especially with oat flour.
- Food coloring tips: Gel food coloring gives stronger color with less liquid, which helps keep the frosting from getting runny. Start with just a drop or two and build from there.
- Storage tip: If making ahead, store the stems separately and add them just before serving to keep them crisp and upright.
- Homemade frosting option: You can use your favorite vegan buttercream instead of store-bought. Just be sure it’s thick enough to hold its shape when piped.
