We've featured the excellent Cinnamon Sugar doughnuts from Vegan Divas in the past, and we're back today with Fernanda Capobianco-Payard's Carrot Cake. With a texturally light crumb, each slice is studded with coarsely grated carrots and rough chopped walnuts. Spelt flour serves as the base, and the batter is lightly sweetened with maple syrup. There's a little extra something in the flavor that sets it apart from most—a touch of fresh orange zest. As a final finish, the traditional cream cheese is replaced with tofu for the frosting, making for an equally light partner and a great carrot cake, vegan or not.
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