My favorite type of cake may have to be vegan carrot cake. I’m not just saying that. One of the greatest things I love about living in New York is that there is constantly an abundance of vegan and gluten-free dessert options, which I always induce in. So for the past few months from my local bodega (which has $4.99 vegan carrot cake), to dessert at almost any organic restaurant below 14th street, I have been indulging in carrot cake. Now it’s time I try and make my own:
Carrot Cake Ingredients:
3 1/2 cups homemade oat flour (made from whole rolled oats)
3-4 Tbsp ground flax seed (freshly ground raw seeds)
3/4 tsp cinnamon
1 1/2 Tbsp baking powder
dash of cayenne
sugar:
1/4 cup melted Earth Balance, vegan butter
1 1/2 cups raw turbino sugar
fold in:
1/3 cup raw walnuts, chopped
1/3 cup organic raisins
2 1/2 cups chopped shredded carrots
Cream Cheese Frosting Ingredients:
8 ounces vegan cream cheese
4 ounces Earth Balance, vegan butter
1 1/4 cups pitted dates
pinch salt (optional)
Image and ingredients [ via ]
