Tag Archives: dessert

vegan carrot cake pie

You haven’t seen many (if any) desserts or foods with a strong carrot base on my blog. I’ve struggled to like them for a long time. I don’t like being a picky eater. It’s not a very appealing trait. And while I’ll never return a plate if it has a food I don’t like on it, I do occasionally “eat around” certain foods,

Raw Carrots

Those foods are: raw onions, sweet potatoes, pumpkin, peppers (including bell), and cilantro (!). I can stomach a few bites of them, but if there is a full plate of them, I definitely leave them for the garbage. The list has gotten a lot shorter. Mushrooms and tomatoes used to be included, and now I love them. And I’ve made considerable progress on the bell pepper.

It’s taking a lot of time to warm up to carrots. I’ve had a few dishes of roasted carrots and thought to myself, “I guess this is ok, but it’s no mashed potatoes.” And the carrots I get from the CSA are way better than anything you can get at the grocery store. But carrot desserts are pretty much strictly off-limits. I don’t really consider anything with carrots in it a dessert, but instead torture – something that takes a long time to prepare and an even longer time to consume (if I’m being forced to). And it’s not fooling anyone – I’m clearly eating a vegetable for dessert, no matter how much sugar you put on it.

vegan carrot cake pie-2

Sadly, Ryan doesn’t see it this way. He loves carrot desserts. So, occasionally, when the mood strikes, or when a fridge full of CSA carrots haunts me, I’ll make one for him.

This recipe is adapted from Easy as Vegan Pie. I didn’t use as many carrots as the original recipe called for, so I made a few adjustment.  It tastes and feels a bit like a cross between a carrot cake and a pumpkin pie. I wasn’t crazy about the vegan pie crust. Feel free to use your own. If anyone has suggestions for a go-to vegan pie crust recipe, please let me know.

Vegan Carrot Cake Pie
Prep time
Cook time
Total time
This pie has a flavor combination and consistency between a carrot cake and a pumpkin pie.
Recipe type: dessert, vegan
Yields: 8
Vegan Pie Crust
  • 1 ¼ Cup All Purpose Flour
  • 1 tsp sugar
  • ¼ tsp salt
  • 6 Tbsp chilled, quartered non-dairy margarine
  • 1 ½ tsp lemon juice
  • 1-2 Tbsp ice cold water
  • Extra flour for rolling
Roasted Carrot Puree
  • 1 pound carrots, peeled
  • 1 Tbsp coconut oil
  • ½ cup almond milk
  • ¼ cup margarine, melted
  • ¾ cup dark brown sugar
  • 1 tsp vanilla extract
  • 1 ¾ tsp ground cinnamon
  • ¾ tsp. ground ginger
  • ¼ tsp salt
  • ¼ cup + 2 Tbsp of all-purpose flour
  • ½ cup raisins
  • ¼ cup chopped walnuts.
For the Crust
  1. With a few pulses, combine the flour, salt, and sugar in the bowl of your food processor. If you don't have a food processor, you can use a pastry blender or a fork.
  2. Add your margarine in the bowl, a few chunks at a time, pulsing in between each addition.
  3. Once all of the margarine is in the bowl, give it a few more pulses, until the texture resembles a coarsely ground meal.
  4. Drip in the lemon juice and the first tablespoon of water. Give it a few more pulses. If the dough holds together when you squeeze it, it's ready. If it's still crumbly, continue adding water.
  5. Pull the dough out of the food processor and use your hands to roll it in a ball. Flatten the dough ball until it's ½ an inch thick and wrap with plastic wrap.
  6. Place in the fridge to chill for at least an hour.
Roast the Carrots
  1. Preheat the oven to 400 degrees
  2. Peel and cut your carrots into pieces that are 2-3 inches long. You want them all around the same size and thickness so they roast evenly.
  3. Line a baking sheet with aluminum foil.
  4. Coat the raw carrots with coconut oil and place in the oven.
  5. Roast for 30 minutes until they're lightly toasted and easily punctured with a fork.
  6. Remove from oven and let cool for at least 15 minutes.
  7. Place in a blender or food processor and puree until smooth.
Putting it all Together
  1. Lower oven temperature to 350 degrees.
  2. Roll out your chilled pie crust on a lightly floured surface. Place the flattened crust in a 9 inch pie pan.
  3. In a large bowl, stir together the pureed carrots, almond milk, melted margarine, brown sugar, vanilla extract, cinnamon, ginger, and salt until smooth.
  4. Next, stir in the flour, then raisins, and walnuts.
  5. Fill the pie crust with the batter. Use a spatula to smooth the top of the filling.
  6. Place in the oven for 45 - 50 minutes.
  7. Let cool in the fridge for at least 2 hours before serving to help it set.


vegan carrot cake pie

So what about you? How do you feel about carrot desserts?

Love it? Pin it here!

Vegan Carrot Cake Pie

quick and easy vegan fudge

Ladies, you know what I’m talking about. It’s that time of the month and you’re losing your mind craving something chocolate. So you start searching the house like a hungry dog looking for something to appease the craving. And, of course, you don’t have any chocolate around. This is usually for two reasons:

  1. You are trying to “be good” and only keep healthy snacks in your house. Or
  2. You’ve eaten all of the chocolate already.

I struggle with a combination of both equally terrible situations in my apartment. So the next best thing is to look in your pantry and see what you can whip together before you tear someone’s head off. Oh, is that just me?

I whipped together this fudge in a matter of minutes and placed it in could be considered a single-serving sized tray. You only have to put it in the refrigerator for a few minutes before it’s ready to eat. The combination of chocolate and peanut butter melting in my mouth kept the mind monsters at bay so I could get on with my life.

The tray was actually a leftover Chinese takeout container that I cleaned and lined with wax paper.

The container was about 6 inches wide by 4 inches tall. It made about six slices of fudge. If you’re using a larger pan, I recommend doubling the recipe.

fast and easy vegan fudge
Prep time
Cook time
Total time
This vegan fudge is made with pantry staples. It is easy and quick to prepare.
Recipe type: dessert
Cuisine: vegan
Yields: 6
  • 2 squares semi-sweet baking chocolates
  • ½ cup coconut oil
  • ½ cup cocoa powder
  • ½ cup peanut butter
  • ½ cup powdered sugar
  • sea salt for topping
  1. On the stove top, melt the baking chocolate over low heat, being careful not to burn the chocolate.
  2. Once it is melted, stir in the coconut oil.
  3. Whisk in the cocoa powder and peanut butter until well combined.
  4. Remove from heat and continue to whisk in the powdered sugar until the mixture is smooth.
  5. Pour the mixture into a wax-paper lined baking dish.
  6. Place the fudge into the fridge for 10 minutes to allow it to firm up before eating.
  7. Serve cold. This fudge melts easily. Top with a pinch of sea salt.


Vegan Fudge

I used crunchy peanut butter, which nicely added a few peanuts to the fudge. Top with finishing salt or sea salt. This is a must.

butternut squash muffins


My day before Thanksgiving carb fest has already started. Ok, so it really started on Saturday, but who’s keeping track?


Remember when I made the butternut squash mac & cheese? Well, it only used half a butternut squash. I knew I wanted to use the rest of the puree on a muffin.

butternut squash muffins
Prep time
Cook time
Total time
These muffins are made with pureed butternut squash, which makes them moist and delicious.
Recipe type: Breakfast
Yields: 6 large muffins
  • ½ small butternut squash (or 1 cup pureed butternut squash)
  • 1 tsp. butter
  • 2¼ cups all-purpose flour
  • 1 Tbsp. baking powder
  • ½ tsp. salt
  • 1 Tbsp. ground cinnamon
  • ½ tsp. ground ginger
  • ½ cup (one stick) butter, softened
  • ½ cup brown sugar, packed
  • 1 cup white sugar
  • 1 tsp. vanilla extract
  • 2 large eggs, room temperature
  • ¾ cup milk
  1. Preheat the oven to 400 degrees
  2. Cut the squash in half, keeping the other half for another time.
  3. Scoop out the seeds and pulp.
  4. Add a teaspoon of butter to the inside.
  5. Place in roasting dish, flat-side up.
  6. Roast for 45 minutes, or until soft and easily punctured with a fork.
Pureeing the Squash
  1. Once the squash is done roasting,cut it into manageable chunks.
  2. Place the chunks in a food processor and process until smooth.
Muffin Assembly
  1. Turn the oven down to 375 degrees.
  2. In a small bowl, combine the flour, baking powder, salt, cinnamon, and ginger.
  3. In a large bowl, using an electric mixer, cream together the butter and sugar until smooth.
  4. With a low speed, mix in the vanilla and then the eggs, one at a time, blending thoroughly.
  5. Add the butternut squash puree.
  6. Alternate adding the dry ingredients with the milk, until all ingredients are smoothly incorporated.
  7. Fill a muffin pan ⅔rds the way full.
  8. Bake for 20 minutes.*
*Note: I used an extra-large sized muffin tin. If you're using a regular sized muffin tin, you may need to adjust the baking time to less time.


Giant muffins are the best muffins. Slather with butter and indulge.

butternut squash muffins

This post is linked up here and here.

easter cupcakes

Hi, I’m back. Things have been more stressful than I care to deal with lately. We’re putting on a huge event at work, with more than 600 people, and I’ve been scrambling around  dealing with caterers, publicity and the like. Part of my job is to solicit donations. My goal is $2,000, right now I’m at about $800 and only have a week left. Because of budget cuts, my job position is getting the boot in the next few months, and I’m working really hard to prove I’m a valuable employee who can put on a rocking party. Oh, I’m an event planner, if you didn’t catch that part. I’ve also been spending all of my free time applying to jobs, since I’m pretty sure an event planner is one of the first things to go when budgets are cut.

Last week was a tough one, and I’m afraid it is only going to get harder until I: 1. Get laid off, 2. Find another Job, or 3. Get promoted (it’s a possibility, it’s just looking very bleak.)

So, I created these this weekend to cheer me up.

Springtime Cupcakes! I love how charming these Easter cupcakes are.

Hello, darling!

I got to use my arsenal of frosting tips. This was my first time making these particular designs. This one turned out ok.

These looked a little funky.

This one may have been my favorite.

Easter eggs in the grass cupcake.

The hat cupcakes were a big hit. Sadly, I didn’t get a good picture of them. This is the worst looking one with a broken brim and melty buttercream. They were a blast and easy to make. I found the instructions at My Cake School Blog.

Then I made these, which I thought looked really Dr. Seuss-like.

These cupcakes are so vibrant and cheerful. How can they not cheer you up? I spent the rest of the week pushing them on my friends, neighbors, strangers…you know, my usual routine, so I won’t have a house full of cupcakes.

How To: Easter Cupcake Frosting

You’ll also need peeps and jelly beans to really add to the Easter Cheer.

strawberry pink champagne cupcake recipe

Are you in the mood for something luxurious?


How decadent. I made these for a New Year’s party. I was really frustrated that I couldn’t find a recipe online (most of them were made with boxed cake mix), so I sort of just made this up. They turned out pretty good.

Prep & Cook time: approximately 40 min.
Yields: 24 mini cupcakes or 12 regular cupcakes

2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups sugar
2/3 cup butter
3 egg whites
1 whole egg
3/4 cup whole strawberries
3/4 cup pink champagne

– Preheat oven to 350 degrees.
– Puree strawberries in a blender or food processor. You should have about 1/3 cup of puree.
– In medium bowl, combine flour, baking powder, and salt. Set aside.
– In large bowl, combine sugar and butter. Mix until fluffy, about 4 minutes.
– Add the egg whites one by one into sugar mixture, then add the whole egg. Beat until creamy.
– Fold in the strawberry puree until well combined.
– Slowly add in all of the flour mixture.
-Finally, mix in the champagne and mix until smooth.

My mixture was certainly very pink.
– Fill cupcake pan with 1/2 of the batter in each slot. These things do rise.

I made mini cupcakes.

– Bake for 15 minutes. If you make regular sized cupcakes, you might need to add an additional 5 minutes.

Remove from oven and let cool before frosting.


I used this buttercream frosting recipe from Smitten Kitchen. It’s the best out there.


Enjoy your cupcakes!

[edit] here’s a .pdf download via my instructables account.