Lesson 21: Carrot Cake. As we’ve settled into the second month of quarantine, my intake of rich butter cookies and biscuits has started to wane.

2. In a bowl, add almond meal. Sift together the flour, baking soda, baking powder, salt, and cinnamon. Transfer to the bowl of a stand mixer.

This vegan carrot cake with coconut frosting is supercharged with antioxidants. ... 1/4 cup almond milk2 cups grated purple and orange carrots, chilled in the fridge for 3 to 6 hours.

This vegan carrot cake ice cream is basically your favorite springtime dessert in frozen form! With warming spices, a creamy coconut-cashew base, and a swirl of vegan cream cheese frosting, it’s ...

Carrot cake is a must-bake sweet treat for Easter. This dairy- and egg-free vegan carrot cake recipe is the perfect vegan dessert for your vegan Easter feast. Even better, you'll want to make it ...

Cake. Baking spray. 1 pound carrots, peeled and finely grated (about 4 cups) 3 ounces dried apricots, chopped (about 1/2 cup) 2 ounces candied orange peels, finely chopped (about 1/3 cup) ...

1 8 ounce package of cream cheese, room temperature; 8 tablespoons (1 stick) unsalted butter, room temperature; 1 teaspoon vanilla extract; 3 cups powdered sugar ...

Pour the batter onto the silicone baking sheet (it will be a little thick at first, but will thin out a lot as it bakes) and bake until golden, 15 to 20 minutes.

You want about 1 cup of loosely packed shredded carrots. Add the shredded carrots, coconut cream, maple syrup, spices, lemon juice, vanilla, and salt. Blend until combined.