but used low calorie flour (Fiber Gourmet) and a lot less oil. The carrots kept the moisture in and that’s why it tasted rich even without most of the oil. Also, I replaced most (but not all) of the sugars with splenda and truvia. Kept in a little real sugar/brown sugar for taste.
So far I’ve made this recipe 3 times and it’s always perfect.
To make the frosting combine vegan butter, vegan cream cheese (Nurishh brand). Whip until light and fluffy. Put in freezer for a few minutes, then add in powdered sugar to taste. I usually use allulose powdered sugar. The Nurishh brand of cream cheese is at Walmart. I highly recommend it.
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Each piece is 4.5″ x 3″
This recipe [https://www.noracooks.com/vegan-carrot-cake/](https://www.noracooks.com/vegan-carrot-cake/)
but used low calorie flour (Fiber Gourmet) and a lot less oil. The carrots kept the moisture in and that’s why it tasted rich even without most of the oil. Also, I replaced most (but not all) of the sugars with splenda and truvia. Kept in a little real sugar/brown sugar for taste.
So far I’ve made this recipe 3 times and it’s always perfect.
To make the frosting combine vegan butter, vegan cream cheese (Nurishh brand). Whip until light and fluffy. Put in freezer for a few minutes, then add in powdered sugar to taste. I usually use allulose powdered sugar. The Nurishh brand of cream cheese is at Walmart. I highly recommend it.