I hope your weekend plans include time to make this fabulous naked vegan carrot cake with cashew cream cheese frosting.
It’s whole wheat, naturally sweetened, and the frosting is made from nuts. Whole wheat pastry flour is finely ground, which keeps the cake nice and light. Applesauce replaces some of the oil while keeping the cake moist.
The unique method of layering the cake is foolproof for all baking novices and delivers seriously impressive results, but you can always make a simple sheet cake if you like.
This recipe is one of my favorites from my new book, Vegan YUM: The Secrets To Mastering Plant-Based Cooking. In addition to recipes, the book also doubles as a handy guide to plant-based cooking, with hand drawn watercolor illustrations made by my Mom!
Here’s a little preview of the intro from the SWEET chapter. Aren’t they adorable?
Be sure to tag me on Instagram when you try this recipe! I love to see your creations! For other gorgeous spring desserts, check out my Vegan Lemon Raspberry Cake or my Vegan Pink Lemon Meringue Pie!
Check out my new book, Vegan YUM here! To sample another recipe feature from the book, go make these Vegan Greek Meatballs with Cashew Tzatziki. They are absolutely ahhh-mazing!