Wow! I made these for breakfast for my daughter’s vegan friend, and we all (non-vegans) ate them up. I used a chia seed egg (following your recipe, Dana–thanks!) and all-purpose flour for the almond meal and gluten-free flour, because that’s what I had on hand, and it took about 20 minutes to bake to perfection. I’ll definitely make these again! Thank you!


  • 1 1/2 batches flax eggs
  • 1/4 cup olive oil
  • 1/3 cup mashed very ripe banana
  • 1/4 cup agave nectar or maple syrup (or honey if not vegan)
  • 1/2 cup unsweetened applesauce (or finely grated apple)
  • 1/2 cup brown sugar (or sub muscavado)
  • 1/2 tsp sea salt
  • 1 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 cup plain almond milk (unsweetened)
  • 1 heaping cup (packed) grated carrot
  • 2/3 cup gluten-free rolled oats
  • 1/2 cup almond meal
  • 1 heaping cup gluten-free flour blend
  • 1/4 cup raw walnuts (chopped // for topping)


  1. Prepare flax eggs in a large mixing bowl and preheat oven to 375 degrees F (190 C).
  2. Prepare muffin tin with liners or lightly grease them.
  3. To flax eggs, add mashed banana, agave or maple syrup, olive oil and whisk to combine.

  4. Next add applesauce, brown sugar, baking soda, salt, cinnamon, and whisk to combine.
  5. Add almond milk and stir.
  6. Add grated carrot and stir.
  7. Add oats, almond meal, and gluten-free flour blend and stir.
  8. Divide evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed walnuts (optional).
  9. Bake for 32-36 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top it shouldn’t feel too spongey, so don’t be afraid of over baking! The GF blend just takes longer to bake.
  10. Remove from oven and let set in the pan for 15 minutes. Then flip on their sides still in the pan to let cool completely.
  11. If you try to unwrap them too quickly, they have a tendency to stick to the wrappers.
  12. Once cooled, store in a covered container or bag at room temp to keep fresh. Freeze after that to keep fresh.


*Use 1 ½ Tbsp (10 g) flaxseed meal + 4 Tbsp (60 ml) water to make 1 1/2 flax eggs.
*You can sub 1 sweet apple in place of 1/2 cup applesauce.
*If baking in a loaf pan or cake pan (8×8), bake for 45 minutes – 1 hour and check every 5 minutes thereafter for doneness.


Vegan Mushroom Bolognese Recipe

Vegan Mushroom Bolognese Recipe

My vegan mushroom bolognese is a fun spin on the Italian classic. Mushrooms are used for a rich and delicious vegan bolognese that is sure to please the whole family!

I’ve partnered with the TODAY Food Club to bring you this Mushroom Vegan Bolognese recipe as part of their Family Favourites Challenge. This fabulous challenge takes a look at food and recipes, and how they have been passed down through the generations.

Rosa was a lovely Italian lady that lived next door, with her husband, to my grandparents. They had the most amazing vegetable garden which was always overflowing with fabulous fresh vegetables.

When my brother and I visited my grandparents, if we were good, we were allowed to go next door to visit Rosa, feed her chickens, and help pick various vegetables for that night’s dinner.

Rosa’s garden produced so many vegetables that my Grandmother was the lucky recipient of any surplus vegetables, some of them unfamiliar to my Scottish grandmother.

So, over the years, Rosa started to teach my Grandmother some of her favourite family recipes, partly to show my grandmother how to use those vegetables. And this was how my Grandmother started making spaghetti bolognese (known to the Italians as ragu).

Over the years, each generation of my family has put their spin on this classic recipe. My Grandmother had her version, ever so slightly tweaked from Rosa’s, to suit my Grandfather’s palate. Mum had hers and now, I have my vegan spaghetti bolognese.

My mushroom vegetarian bolognese sauce recipe is the biggest deviation from the classic, but, in many ways, I think it stays true to this ultimate comfort food.

Replacing the ground meat, traditionally found in spaghetti bolognese are juicy, umami-laden mushrooms for a delicious vegan bolognese sauce.

I use mushrooms as a faithful meat replacement in so many recipes (my Mushroom Shepherd’s Pies, Mushroom and Quinoa Meatballs, and my Mushroom Banh Mi are great examples) and they work just as well here, helping the vegetarian bolognese sauce to develop many of the rich, complex flavours of the original that the spaghetti absorbs.

So tell me, in the comments below, what is your family favourite recipe?

Vegan Mushroom Bolognese Recipe
Vegan Mushroom Bolognese Recipe


  • 2 tbs olive oil
  • 1 onion diced
  • 2 medium sized carrots peeled and diced
  • 1 celery stalk diced
  • 3 cloves of garlic chopped
  • 1 tbs thyme leaves roughly chopped
  • 10 g (1/3 oz) dried wild mushrooms reconstituted in 2½ tbs boiling water
  • 500 g mushrooms diced, 1 pound
  • 1 tbs tomato paste
  • 1 cup red wine shiraz and pinot noir work well here
  • 2 tbs soy sauce
  • 400 g (14 oz) can of chopped Italian tomatoes
  • salt and pepper to taste
  • 400 g (14 oz) dried spaghetti


  1. Place a large frying pan over a medium heat and add the olive oil. Add the onion, carrots and celery, season with salt and cook until slightly golden and caramelised.
  2. Next, add the mushrooms. I like to do this in 4 batches, so they all get a chance to cook properly. Once each batch is cooked add more, until all of the mushrooms are cooked. Add the garlic and thyme, and cook for 2 to 3 minutes, or until the garlic is cooked.

You can find complete recipes of this Vegan Mushroom Bolognese Recipe in

Veg Spring Roll

Veg Spring Roll

My 77th Recipe, “Veg Spring Roll”, a Chinese New Year special. Wishing everyone who are celebrating, a Happy and prosperous New Year.

When I came to know that today is Chinese New Year, as usual I wanted to post a dish which goes with the theme. When I did some research on internet, I came to know some interesting facts which I never knew earlier.

The first day of Chinese New Year usually falls between January 21 and February 20. And looks like it is a tradition to eat certain dishes during the New Year. Especially on the New Year’s eve, Lucky Food is served, which is believed to bring good luck for the coming year. Though there are many Lucky Foods, the one which I am very familiar with and have eaten many times is this Spring Roll.

Veg Spring Roll is one appetizer I love to eat whenever I visit an Asian restaurant for dinner. But until today, I never knew that such a simple dish would have a huge significance. Since the Spring Rolls looks like bar of gold, the lucky saying for eating spring roll on New Year’s Eve is 黄金万两 (hwung-jin wan-lyang/) – ‘A ton of gold’ – a wish for prosperity. Even interesting to know was that the New Year is also known as Spring Festival and since the spring rolls are usually eaten during the Spring Festival in China, hence their name.

Veg Spring Roll
Veg Spring Roll


  • Spring roll sheets – 12
  • Sesame oil – 2 tsp
  • Garlic – 1 Tbsp (Finely Chopped)
  • Ginger – 1 Tbsp (Finely Chopped)
  • Spring onion – 4 (Finely Chopped with White, Green parts separated)
  • Carrot – 1 large (Julienned)
  • Green beans – 5 (Cut diagonally)
  • Red bell pepper – 1/2 (Julienned)
  • Cabbage – 2 Cups (Julienned)
  • Sugar – 1 tsp
  • Soya sauce – 2 tsp
  • Ground black pepper – 2 tsp (adjust as per your taste preference)
  • Salt – 3/4 tsp
  • Oil – For frying
  • All purpose flour – 1 Tbsp


  1. First follow the instruction given in the packet of the spring roll sheets for thawing the frozen sheets.According to my store bought frozen sheets, I made them to rest in room temperature for about 30 minutes and later covered with a clean damp cloth and left for another 15 mins.
  2. Chop the veggies and keep them aside. Heat a large pan or wok with sesame oil. Add the ginger, garlic and saute for 30 secs. Then add the white part of the spring onion and saute for 30 secs.
  3. Now add all the veggies (carrot, cabbage, bell pepper, green beans), sugar and saute for a minute. Follow it by soya sauce, fresh ground black pepper and salt and saute for 2 minutes or until the mixture becomes dry. Once done, add the green part of the spring onion, give a quick mix and turn off the flame.
  4. Transfer the filling to a baking sheet or large tray. Leave the sheet/tray stand in slanting position and let the filling cool down completely. This will helps in draining out excess liquid from the filling.

You can find complete recipes of this Veg Spring Roll in



How about some pasta which for a change isn’t Italian style .Something minus tomatoes or cream . Something minus olive oil and herbs . Something that is bold and spicy and perfect for this rainy weather. Dinner tonight was Vegan Mongolian noodles and veggies stir fry in spicy soy ginger sauce for us . I love pasta nights , they are easy to make and a family favorite. I think pasta is the only thing they will readily eat their veggies with.

Mongolian food includes a lot of meat , but this recipe is my vegan take on the same.

Do I sound weird . Well , it’s funny but I got introduced to this spicy stir fry at our community wedding’s and fell in love with it. It’s on the menu at almost every Indian (rajasthani) wedding I have been to and it is called as Mongolian stir fry . Since it has been 2 years , I haven’t been to India and not attended any wedding , I miss the huge feast and mainly this stir fry. There ,this stir fry is prepared minus noodles . But I decided to add it for a complete satisfying meal. I can never forget how it tastes hence I took the liberty to re created it my own way .

I haven’t seen this kinda stir fry on a restaurant menu yet hence whenever I crave for it I make it at home itself.

15 minutes is all it takes start to finish making it a great meal option.

Colorful assorted veggies , greens , fettuccine pasta , ginger , pepper and sauces make up this wonderful stir fry.

I have skipped garlic and onions for a change and kept it more ginger oriented. The clean and bold flavors are just spot on that will leave you asking for more .

After mission beetroot , I am on mission Kale and hence this stir fry has loads of it .

Overall this stir fry comes with a lot of nutrition and yumminess that one would expect from a meal.



  • 245 grams/8.6 oz noodles of your choice
  • 2 cups chopped kale *
  • ½ cup chopped fresh or tinned baby corn
  • 1-2 carrots cut /diced
  • 1 cup shredded purple cabbage
  • 1 bell pepper/capsicum diced
  • 1 tablespoon veg/canola oil
  • 1 tablespoon sesame oil*
  • 3 tablespoon dark soy sauce/tamari sauce
  • 2 tablespoon raw sugar*
  • 2 teaspoon red chilly sauce *
  • 1 teaspoon grounded black pepper
  • 2 tablespoon grated fresh ginger
  • Salt to taste*

For coating the noodles

  • 2 teaspoon oil
  • 1 teaspoon soya sauce/ tamari sauce
  • 1 teaspoon chilly sauce


  1. Cook noodles according to the package. Pass it through a colander , drain the water and cool the noodles under cold water to stop further cooking.
  2. Coat it with above mentioned ingredients and keep aside.




You know that moment when you create something wonderful and you just can’t contain yourself? As soon as I tasted this soup, knowing just how much I duped those hefty grams of fat usually found in cream soups, I knew this was going to be a huge hit. Saying nothing of my devious tricks, I kind of sprang a bowl of this on every member of my family as they came in the door at the end of the day.

Eyebrows were raised, yummy sounds were made and eyes rolled back into heads. Truly.

“Did you put cream in this?”


“Well, what makes it so creamy?”

“I’m not telling you.”

Eyes rolled back…again.

My secret to creating this beautiful creamy texture is tofu! I’ve found that whirling up some soft silken tofu either in a blender or using an immersion blender, creates a silky cream that mimics traditional heavy cream. With tofu, you’re eliminating a huge amount of fat, saturated fats and cholesterol. One cup of heavy cream has…get ready for this…eighty-eight grams of fat! One cup of silken tofu has about eight.

We actually eat tofu often and I’ve found a tofu that we really love and I’m so excited to be working with! Mori-Nu tofu is a creamy silken tofu unlike pressed tofu packed in water. The texture is so much nicer. One of the things I love most about Non-GMO Mori-Nu tofu, is their packaging. They developed a process where the tofu is made in an aseptic package that protects the tofu from light, air and microorganisms without using any preservatives. The tofu can be kept without refrigeration for a shelf life of one year! I can’t tell you how many packages of refrigerated pressed tofu I’ve thrown out over the years! This eliminates that problem!



  • 2 tablespoons butter
  • 1 tablespoons olive oil
  • 10 ounces mushrooms, thinly sliced (I use baby bella)
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 1 medium carrot, diced
  • 2 to 3 cloves garlic, minced
  • 1/4 cup marsala (you can substitute with white wine)
  • 1 medium russet potato, peeled and diced
  • 2 tablespoons all purpose flour
  • 4 sprigs fresh thyme
  • 1 small bay leaf
  • 6 cups vegetable or chicken broth
  • 3/4 cup uncooked wild rice (see Notes)
  • 12 ounce package Mori-Nu Soft Silken tofu


  1. Melt butter in a large heavy pot over medium-high heat. Add the mushrooms and cook until they become golden. They’ll release their moisture first, then once the liquid evaporated, they’ll begin to brown. Remove the mushrooms from the pan and set aside in a small dish.

You can find complete recipes of this MUSHROOM AND WILD RICE SOUP in



This flavorful Healthy Mushroom Soup is full of vegetables with a light, earthy, full-flavored mushroom broth without all the fat.


Let’s talk Healthy Mushroom Soup.  Whoa.  You guys… seriously… Mushroom Soup meets light and healthy.  This broth-based soup has such an incredible depth of flavor.  You will love it!

It has an earthy mix of mushrooms, flavored with onions, leeks, carrots, celery and garlic simmered in a thyme seasoned, light chicken broth. The mix of vegetables adds incredible flavor and depth to the broth, but the two pounds of mushrooms are definitely the star. Good idea for Mushroom Soup, yes?

Thickly cut, the mushrooms are meaty. They’re sauteed in butter and simmered until soft, where they impart their unique, earthy flavor. A great vegetable and healthy soup.

You will love how prominent the mushroom flavor is!

I don’t know about you, but as I kid, I grew up loving the typical thick, rich and creamy Mushroom Soup. But, with this recipe, I didn’t miss the heavy cream at all!

What’s so great about this Healthy Mushroom Soup is, it actually allows you to taste the wonderful mushrooms! Do you love mushroom soup, too?



  • 2 tablespoons unsalted butter
  • 1 cup carrots, peeled and diced
  • 1 cup onions, sliced
  • 1 cup sliced leeks, halved and sliced
  • ¾ cup sliced celery
  • 3 large garlic cloves, coarsely chopped (approx. 1 and ½ tablespoons)
  • 2 teaspoons fresh thyme leaves
  • 2 pounds mushrooms, rinsed and thickly sliced*
  • 6 cups chicken stock (or approx. 3 (14.5 ounce) cans)
  • 1 teaspoon sea salt
  • ½ teaspoon cracked black pepper


  1. Melt butter in a large stock pot over medium heat. Add carrots, onions, leeks, celery and garlic. Cook and stir until tender, but not browned, approximately 10 minutes. Add thyme, mushrooms, chicken stock, salt and pepper. Heat until a soft boil, then turn down to low heat, cover and simmer on low heat for 30 minutes.

You can find complete recipes of this HEALTHY MUSHROOM SOUP in


Chicken Pad Thai

Chicken Pad Thai

Isn’t it about time we stopped relying on take out to get Pad Thai and making it at home instead? This veggie and chicken version will leave you wanting to make it at home time and time again!

I will be the first to admit this is an Americanized version of Pad Thai. There’s no tamarind paste in this recipe, instead you’ll find vinegar and lime juice. I replaced the traditional palm sugar with dark brown sugar (which is also part of the tamarind substitution. Light-brown sugar would be fine too). I added soy which isn’t so traditional, but for me it helps tone down the fish sauce, not to mention many would say I was very skimpy with the fish sauce. Then I added in some not so commonly found veggies, the red bell pepper and stick carrots. And of course I love chicken, I’ll almost always choose it over shrimp or tofu so that’s the other sign that this just isn’t your super authentic Pad Thai. But, this is how I like my Pad Thai.

Who knows maybe down the road my palate will be so much more adventurous and I will be into far more authentic Thai food, but for now this is perfect for me and I just don’t want to change it. It’s flavorful, it’s unique, it’s exciting and most of all it’s incredibly delicious! I have the feeling you are going to love this crave worthy dish too!

Chicken Pad Thai
Chicken Pad Thai


  • 10 oz Thai rice noodles
  • 1 lb boneless skinless chicken breasts, sliced into small strips
  • 2 Tbsp vegetable oil
  • 1/4 cup packed dark-brown sugar
  • 1/4 cup soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp lime juice
  • 1 Tbsp fish sauce
  • 1 red bell pepper, sliced into thin strips and strips halved
  • 1 1/2 cups matchstick carrots
  • 2 cloves garlic
  • 4 green onions, whites minced, greens sliced into 1-inch pieces
  • 2 cups bean sprouts
  • 3 large eggs
  • 1/2 cup unsalted peanuts, roughly chopped
  • 1/3 cup cilantro, chopped
  • Red pepper flakes and sesame seeds (optional)


  1. Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.

You can find complete recipes of this Chicken Pad Thai in



I could eat sweet spicy peanut sauce on anything and everything. Besides eating it with Vegetable Spring Rolls, I have made it into a thicker sauce in Thai Pinwheels. When I can find new ways to eat it, I do. So I thought, why not make a Thai Pizza with peanut sauce. What a great idea, indeed!
This pizza has all the components of vegetable spring rolls: red pepper, carrots, and cilantro. Add some ginger garlic tofu, a pizza crust, and voilà; Thai Pizza is born. This could be eaten hot or cold. I remember days of eating cold pizza for breakfast. I have not done that in years, but this could work for that. I personally liked it hot better.



peanut sauce

  • 1/2 cup peanut butter
  • 1/2 cup light coconut milk
  • 1 tablespoon rice vinegar
  • 1 tablespoon coconut sugar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon low sodium gluten free tamari
  • 1 clove garlic, minced
  • 2 teaspoons minced ginger
  • 1 teaspoon sriracha

ginger garlic tofu

  • 2 teaspoons minced ginger
  • 1 clove garlic, minced
  • 1 tablespoon low sodium gluten free tamari
  • 1 tablespoon sesame oil + a little more for cooking
  • 14 oz. firm tofu

pizza – for a 9″ pizza

  • gluten free mix or dough – I used Namaste
  • 2 tablespoons peanut sauce + more for drizzling on top
  • 4 tablespoons crumbled ginger garlic tofu
  • 3 tablespoons finely chopped carrots
  • 3 tablespoons chopped red pepper
  • 2 tablespoons chopped cilantro


  1. Preheat oven to 450°.
  2. Peanut sauce: Mix all peanut sauce ingredients in a high speed blender or NutriBullet until garlic and ginger are well blended. If you don’t have either, then make sure garlic and ginger are very finely minced before blending. Refrigerate for at least an hour so that sauce thickens.
  3. Ginger Garlic Tofu: Combine minced ginger and garlic with tamari, and sesame oil.
  4. Press tofu with a tofu press or wrapped in a towel with a heavy object on top of tofu for at least 15 minutes to get water out.

You can find complete recipes of this Thai Pizza in



You won’t believe this recipe is low-fat AND oil-free. Nope.

You also won’t believe that bright and creamy cheese sauce you see is practically all made out of vegetables. Yes.

It’s beyond healthy and exceeds the clean eating craze… It’s The Ultimate Vegan Mac and Cheese. YUM.

I’ve been patiently enjoying the tasting and testing part of vegan mac and cheese recipes for like… the past year? This beloved recipe is THE ONE because there’s no cashews or coconut milk or anything typically found in “healthier” dairy-free mac and cheese. This one really is a low-fat winner, my friends. And it’s all yours!! I thought about adding cashews just to see how it would taste.. but decided not to and am more than pleased with how it turned out. Both my mom and dad loved this!

The best part about the beginning of Fall weather (even though it’s 80 degrees still here in the Chi..) is being able to make those comforting and warming foods again, right? I always think of Mac and Cheese for that. It’s the ultimate comfort food and is often seen as a decadent, rich and fattening meal. This one is all of those things without the fattening part. It’s also a great way to sneak in extra veggies!!

So what’s this magical cheese sauce made out of, you ask?



  • 2 cups water
  • 1 sweet potato, peeled and chopped
  • 8 baby carrots (or 2 medium-sized carrots, chopped)
  • 1 zucchini, peeled and chopped
  • 1/2 of a sweet onion, chopped
  • 12 oz. of pasta


  • boiled vegetables
  • remaining water from the pot (about 1.5 cups)
  • 1/2-3/4 cup nutritional yeast
  • 1 tablespoon dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon salt, or to taste
  • pepper, to taste
  • dash of cayenne pepper (optional)


  1. In a small pot, bring 2 cups of water to a boil. Add in the sweet potato and boil for about 5 minutes. Add in the carrots, zucchini and onion. Boil for another 5-8 minutes, or until everything is soft and can be pierced with a fork. Remove from heat.
  2. In a separate pot, start boiling the water for the pasta. Cook 12 oz. of your favorite pasta, according to directions. Drain and transfer pasta back to pot.

You can find complete recipes of this THE ULTIMATE VEGAN MAC AND CHEESE in

Healthy Vegan Carrot Cake With Cinnamon Cream Cheese Icing

Healthy Vegan Carrot Cake With Cinnamon Cream Cheese Icing

OH my word, friends. This Healthy Vegan Carrot Carrot Cake Loaf is one to remember! This might just be my new favorite quick bread. Moist, soft and flavorful vegan carrot cake topped off with a thick layer of Cinnamon Cream Cheese Frosting.

Let’s just say this Vegan Carrot Cake did not stand a chance around here… it was gone in under 2 days. Yum!

It’s funny how food is SO cultural. There’s a going joke in Belgium about a person walking into a bakery asking for carrot cake and the baker walking out with some carrot sticks and a cake. The people who I’ve mentioned carrot cake to here (and don’t get me started on Zucchini Bread LOL) look at me like I might have a third eye. 😉

And I have to admit, the idea of putting vegetables into a cake does seem kinda strange if you haven’t grown up on eating veggie breads like chocolate zucchini bread, pumpkin bread and carrot cake. Did you grow up on carrot cake or does the whole idea of carrots in a cake seem kinda odd to you!?

Why would you grate carrots into a cake?! And then stick a thick layer of cream cheese icing on top?!

Because the results are oh soooo amazing! 😀 I mean, look at that Soft Vegan Carrot Cake and thick layer of Cinnamon Cream Cheese Icing. Nom nom nom.

Carrots do something magical to cakes. They are super saweeeeeet and add in a lot of moisture to quick breads. Which is why it’s easy to make an Oil-Free Vegan Carrot Cake like this one that tastes totally moist, soft and delicious.

Healthy Vegan Carrot Cake With Cinnamon Cream Cheese Icing
Healthy Vegan Carrot Cake With Cinnamon Cream Cheese Icing

Dry Ingredients

  • 2 cups spelt flour*
  • ½ tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 1½ tsp cinnamon, ½ tsp nutmeg, ½ tsp ground ginger
  • ⅓ cup chopped walnuts or pecans (optional)

Wet ingredients

  • 2 flax eggs (2 tbsp ground flax seed + 6 tbsp water)
  • 6 tbsp orange juice*
  • 1 tsp orange zest
  • ½ tbsp lemon juice
  • ¼ cup applesauce*
  • ½ tbsp vanilla extract
  • ¼ cup dark brown cane sugar (or dark brown sugar)*
  • ½ cup maple syrup
  • 1½ cups finely grated carrots

Vegan Cream Cheese Icing

  • ½ cup raw cashews soaked in boiling water for 30 minutes or overnight
  • 1½ tbsp maple syrup
  • 1½ – 2 tsp lemon juice
  • pinch sea salt
  • ¼ tsp vanilla extract
  • ¼ tsp cinnamon


  1. Pre-heat oven to 350F/180. Prepare a loaf pan with coconut oil or non-stick cooking spray. If making the icing, boil water and soak cashews while preparing the cake.
  2. In a large size bowl, add flax seed and water and leave to thicken up while preparing the dry ingredients.
  3. In a medium sized bowl, add and mix dry ingredients together until evenly dispersed.
  4. When the flax has reached an egg-like consistency add the rest of the Wet Ingredients (Orange Juice through to Finely Grated Carrots). Whisk together until well combined. Fold the dry ingredients into the wet ingredients until just combined making sure not to over-mix the batter.

You can find complete recipes of this Healthy Vegan Carrot Cake With Cinnamon Cream Cheese Icing in