Cute Vegan Carrot Shaped Brownies
These cute vegan carrot shaped brownies are rich, chocolatey, and fun to decorate. Perfect for Easter or springtime, they’re topped with orange frosting and green chocolate “stems” to look like little carrots. Kid-friendly and easy to make with simple ingredients.
Servings: 8 Servings
Calories: 590kcal
Cost: $9
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.