Wow!!! I am overwhelmed right now with the love and excitement we have received about our blog. I was hopeful that people would be excited for us but the comments I received in the last 24hrs humbled me in a way I can’t describe. I was so nervous about launching and have been putting it off for a while now but after all the love I got today I feel 100% sure I am on the right path.
Gary and I decided we should celebrate the birth of The RAD Life. So I made a cake, his favorite of course – vegan carrot cake. And picked up a bottle of wine. This led to a pretty amusing photo shoot [and small food fight]. All in all a fun and entertaining night in the RAD kitchen.
Gary loves carrot cake, but he’s picky. It has to have cream cheese icing and NO raisins. When we changed to a plant based diet it took a few tries to perfect but I’ve nailed it (according to him)! I usually try to avoid sugar and processed foods but the occasional treat never hurt anyone. Soon I will share my delicious and super healthy sugar-free, raw, vegan carrot cake bites recipe. I think they are even yummier than this cake but I’ll let you guys be the judge.
•• Vegan Carrot Cake with Cream Cheeze Icing ••
- 1/4 cup applesauce
- 1 tsp vanilla
- 1/2 cup vegan margarine or coconut oil, softened
- 1 tsp salt
- 1 1/2 tsp baking powder
- 2 tsp cinnamon
- 1 cup xylitol [ or sweetener of choice ]
- 1 1/4 cups flour
- 1/4 cup unsweetened almond milk
- 1 cup grated carrots
- 1 cup walnuts, chopped
Pre-heat oven to 325.
Grease a 9-inch square baking pan with coconut oil or vegan margarine.
Combine applesauce, vanilla, vegan margarine, salt, baking powder, cinnamon, xylitol, flour and almond milk until well mixed.
Add carrots and walnuts.
Spread batter evenly in baking pan.
Bake for 45 minutes.
Allow to cool.
Frost with vegan cream cheeze icing [ recipe below ].
|| Cream Cheeze Icing ||
[ this makes double what you need for one cake ]
- 1 container Tofutti Better Than Cream Cheese
- 1/2 cup vegan margarine
- 2 cups icing sugar
- 1 tsp vanilla extract
- juice of 2 lemons
Combine the vegan cream cheese and margarine.
Slowly add the powdered sugar, then vanilla and lemon juice.
Voila! Delicious cream cheeze icing.
One more, cause it wouldn’t be a family photo-shoot without Lucca.
I LOVE feedback – please let me know your thoughts on this recipe!
Love & Radiance, C