My favorite cake being Carrot Cake, I decided to whip up a variation on the recipe for all my vegan followers! I had help from one of my very talented vegan friends, Kaylee. Even though there were a few bumps in the road when it came to recipe testing, the end result was well worth it!
When it comes to vegan baking, ingredient substitutions are very important to understand. In this recipe, we decided to use canned pumpkin as a substitute for eggs. Low in both calories and fat, canned pumpkin is a healthy substitute for oil and eggs in a variety of baked goods. Even though it gives off a little pumpkin flavor, the other ingredients definitely over power the taste of pumpkin. I find that the pumpkin brings a lot of wonderful moisture to the dough as well! Read more
My love for carrot cake goes way back! On my first birthday, my mom had called up my dad to grab a cake for me on his way home from the office. Out of all the chocolate, sprinkles, and ice cream cakes, my dad decided to go with carrot cake . Lets just say my mom was rather confused by his choice, but little did she know I would have a carrot cake for my birthday every birthday since!
I thought I would share my favorite carrot cake recipe with you for this Easter holiday! Read more