Thursday, October 29, 2009


Today I Made:
THE ULTIMATE VT CARROT CAKE for my sister's birthday.
But since she's not home from work yet, we're gonna have to wait to cut into it.
Recipe from Vegetarian Times.
The batter is full of carrots, crushed pineapple, and the secret ingredient, a 4oz. bottle of baby carrot puree.
The cake is covered with a vegan cream cheese frosting and then sprinkled with crushed walnuts.

1 comment:

Katie said...

Delicious! I have all of the ingredients to make the vegan carrot cake from VWAV...I just need the time!