• Feb.3...Crunchin' on National Carrot Cake Day!

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    Over a year ago

    I have a friend totally addicted to carrot cake. If he’s anywhere near a bakery, convenience store, even a gas station, he’ll go in and look for carrot cake. (Needless to say, he’s not yet a vegan… ~sigh~ )
    But he has to have it with a thick layer of cream cheese frosting. Otherwise, it’s no deal. Me, I’m not a frosting lover. I do like a good and tasty carrot cake though, even in cookie form!
    Okay, they’re cookies, but carrots are good for your eyesight, right? Gotta have healthy eyeballs. 🙂

    Raw Vegan Carrot Cake Cookies
    From Cate’s World Kitchen
    1 cup (packed) pitted medjool dates
    1 cup chopped walnuts
    1/2 cup old fashioned oats
    2 small carrots, peeled and roughly chopped
    1 tsp cinnamon
    1/2 tsp ground ginger
    1/4 tsp nutmeg
    1/2 cup dried unsweetened coconut (for rolling)

    See the rest of it…Raw Vegan Carrot Cake Cookies
    According to the Rules of the Interwebs, you shouldn’t post someone else’s entire recipe, only part of it with a link to the rest, unless you’ve changed the recipe up bigtime.

    Carrot Cake Oatmeal from Angela at Oh She Glows
    Carrot Cake Pancakes from Isa Chandra at Post Punk Kitchen
    Baked Carrot Cake Bars from Susan at Fatfree Vegan Kitchen
    Raw Iced Carrot Cake Bars from Salt and Love
    Frosted Five-Minute Carrot Cake for One from Chocolate-Covered Katie
    Crazy for Carrot Cake with “Cream Cheese” Frosting from Robin Robertson
    Triple-Layer Vegan Carrot Cake with Soy Cream Cheese Frosting from Whole Foods Market

    What about you…frosted or naked cake? 🙂

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