Sunday, April 8, 2012

Mostly Vegan Bunny Food Cake

This is the first Easter with little fanfare. Dinner was comprised of poached salmon, kale and potatoes. Dessert, I decided, needed to be a bit special. I made a carrot cake - vegan - but with cream cheese frosting.

My mind and body needed today. Power Yoga - 1.5 hours. Bicycling - 1.5 hours. Meditation - 1.5 hours. Next up? Baking and wine.

Vegan Carrot Cake - adapted from multiple recipes
2 cups flour
2 t baking powder
1/2 t baking soda
1/2 t salt
1 cup sugar
3 cups shredded carrots
1/2 cup oil
1/2 cup chopped almonds
1/4 cup coconut
1 T cinnamon
1/2 t nutmeg
1/4 t cloves
1/2 t vanilla

Mix dry ingredients. Mix wet. Preheat oven to 350F. Combine mixtures. Pour into 2 pie or cake pans. Bake 40-45 mins. Let cool.

Beat cream cheese with milk and add powdered sugar to desired thickness. Mix until desired consistency. To stay vegan, try tofutti, soy milk and powdered sugar.

Frost one layer. Add next on top. Frost. Devour. Add another glass of wine. Breathe. Have a fabulous day.


  1. I've really enjoyed your blog for a while and had to break my lurker status:)
    That cake looks amazing. How much of the frosting ingredients did you use?
    Good luck with the yoga training- you have an intense schedule!

  2. Hello! I'm so glad you posted! Thank you. For the frosting, I used a block of low fat cream cheese, about 2 T soy milk and 1-2 cups of powdered sugar. Sorry I don't have better approximations - I threw a bit of this and that in there until it was the right consistency.

  3. Thanks- going to try it this weekend!

  4. Mmm I love carrot cake. This looks great!