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5 Great Easter Desserts

 Full of beta-carotene and vitamin A, carrots are the perfect ingredient for your Easter desserts. To help you keep your guests satisfied this Easter, we have compiled five carrot dessert recipes that your guests will be talking about for ages: 
1. Carrot Pecan Pie (Serves 8)
Easter Desserts
• 9-inch pie crust
• 1 ½ pound of carrots, peeled, halved vertically, cut into ½ inch pieces
• 1 tablespoon coconut oil, melted
• 14 oz. can sweetened condensed milk
• 2 ½ teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 3 large eggs, divided
• 4 tablespoons unsalted butter
• ½ cup light brown sugar
• 2/3 cup pecans, chopped
• ½ teaspoon salt, divided


1. Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius) and line a baking sheet with some parchment paper.

2. Place the carrots on the baking sheet and toss with coconut oil and a pinch of salt.

3. Roast the carrots for 20-25 minutes – the carrots should be lightly browned and soft.

4. Remove from the oven and allow to cool for a couple of minutes.

5. Place the carrots in a food processor and process until as smooth as possible.

6. Transfer the blended carrots to a large bowl and add the condensed milk, ¼ teaspoon salt, and the vanilla extract. Lightly beat two eggs and add them to the bowl. Stir together using a wooden spoon.

7. In a small pot over a low heat, melt the butter. Add the brown sugar and stir until melted into the butter. Transfer to a medium bowl and cool for a couple of minutes. Add the last egg, ½ teaspoon vanilla extract, and ¼ teaspoon salt.

8. Add the carrot mixture to the prepared pie crust. Pour the brown sugar mixture over the carrot layer and spread evenly. Top with pecans.

9. Bake for 40-45 minutes – the carrot portion should be just about set in the middle. Allow the pie to cool completely, then place in the fridge.

2. Vegan Carrot Cake Donuts (Makes 6)
Easter Desserts
• 1 cup white whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• ½ cup grated carrot
• ½ cup soy milk
• 1 ½ teaspoons apple cider vinegar
• 1/3 cup organic cane sugar
• ¼ cup unsweetened applesauce
• 3 tablespoons chocolate chips
• 1 tablespoon vegan butter
• 1 teaspoon vanilla extract
Walnut Cream Cheese Glaze
• ½ cup organic powdered sugar
• ½ cup vegan cream cheese (Tofutti, for example)
• ¼ cup walnuts
• ¼ cup non-dairy milk


1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius)

2. In a small bowl, combine the soy milk and apple cider vinegar. Set aside for around 10 minutes.

3. While you’re waiting, whisk together the dry ingredients (flour through to salt) in a medium bowl.

4. Add the remaining ingredients and mix until there are no more flour pockets.

5. Transfer the batter to a quart-sized plastic bag. Cut off about ½ inch from the bottom corner to make a makeshift piping bag. Pipe the batter into a non-stick or greased donut pan, and bake for 10 minutes.

6. While the donuts are baking, make the glaze by adding all the glaze ingredients into a blender and blending until smooth. Allow the donuts to cool completely before adding the glaze.

7. When cool, swirl the top of the donuts in walnut cream cheese glaze to coat. Top with crushed walnuts, and shredded carrots.

3. Carrot Orange Popsicles (Makes 8)
Easter Desserts
• 6 oranges, peeled to flesh
• ¾ cup chopped carrots
• 3 tablespoons brown sugar 
• 2 tablespoons honey
• Juice of half a lemon


1. In a blender, blend the carrots, oranges, lemon juice, sugar, and honey.

2. Pour the mixture into popsicle molds and freeze until slushy.

3. Insert sticks and freeze until solid – usually another 4 hours at least.

4. Vegan Carrot Orange Sherbet (Serves 6)
Easter Desserts
• 1 cup freshly squeezed orange juice
• 1 cup carrot juice
• ½ cup granulated sugar
• ¼ teaspoon salt
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons orange liquor or vodka (optional)
• 1 teaspoon vanilla extract
• 1 ½ cups full fat coconut milk


1. Combine the carrot juice, orange juice, sugar, and salt in a medium saucepan. Bring to a simmer and stir until all the sugar dissolves.

2. Remove from the heat and whisk in the lemon juice, orange liquor or vodka (if using), vanilla, and coconut milk.

3. Transfer to a bowl, cover, and chill in the fridge until very cold – at least 4 hours and preferably overnight.

4. Process in an ice cream maker according to the manufacturer’s instructions.

5. Transfer to an airtight container and freeze until firm. Eat within a week of making.

5. Carrot Brownies (Makes 9)
Easter Desserts
• ½ cup oat flour
• ½ cup whole spelt flour
• 1/3 cup cocoa powder
• ¼ teaspoon baking soda
• ¼ teaspoon sea salt
• ¾ cup milk 
• 2 tablespoons oil (coconut, avocado, and olive all work)
• 2 tablespoons applesauce
• 1 tablespoon vanilla extract
• 1 tablespoon coconut sugar
• 1 tablespoon brown rice syrup
• 1 medium carrot, grated
• ¼ cup chopped dark chocolate


1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

2. Mix the flours, cocoa, baking soda, and salt together in a small bowl.

3. In a larger bowl, mix the remaining ingredients (except for the chocolate)

4. Add the dry mix to the large bowl and mix everything until well combined.

5. Pour the batter into a well-oiled 8 x 8-inch baking tray. Sprinkle the top with the reserved chocolate.

6. Bake for 14-16 minutes, or until the knife comes out clean.

7. Cool, cut, and serve.


Source: tiphero

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