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Triple-Layer Vegan Carrot Cake with Soy Cream Cheese Frosting

Vegetarian • Serves 16
Whole Foods Market

Produce

3/4 lb Carrots
1 tsp Ginger, ground
1 cup Seedless raisins

Refrigerated

1 cup Almond milk

Canned Goods

1 cup Applesauce, unsweetened

Condiments

3 tbsp Egg replacer
12 tbsp Margarine, non-hydrogenated

Baking & Spices

4 tsp Baking powder
2 tsp Baking soda
2 cups Brown sugar, light
1 tbsp Cinnamon, ground
2 1/2 cups Flour
1 Frosting
1 tsp Nutmeg, ground
1 1/2 cup Powdered sugar
1 tsp Salt
1 tsp Vanilla extract

Oils & Vinegars

1 cup Safflower oil

Nuts & Seeds

1 cup Walnuts or pecans

Bread & Baked Goods

1 Carrot cake

Dairy

1 1/2 lb Soy cream cheese
Make this on Whole Foods Market
Jesskaroni
Jesskaroni • 24 weeks ago

Whole Foods vegan carrot cake; To lighten it up a bit, try these ideas: Add only 1/2 cup oil and an additional 1/2 cup of applesauce, and use 1.5 cups of brown sugar instead of 2 cups. It will still be good!