Vegan Practically

Last weekend and the week before I made the one-bowl vegan carrot cake with cream cheese icing from Nora Cooks.

The first time I made it was for a big crowd. I made it as a 13×9 inch rectangular cake and cut it into 36 small pieces. I got one. And then it was gone. I had people in awe (partly because they didn’t realize I could bake and partly because they couldn’t believe something so delicious could be vegan).

The second time I made it was for my parents and me for the Easter weekend. I made it after I got to their place on the Friday afternoon, also as a 13×9 inch rectangular cake. We ate it for dessert, for snacks with afternoon tea, and on Monday morning I even had a piece for breakfast. Every time we tucked into the cake we marveled over it. More than once my mother remarked, “this recipe is a keeper!”

Anyone who has been vegan for any length of time has likely already discovered the world of vegan baking. If you’re a dessert-lover who has worried that you will never enjoy desserts again, it’s time to re-imagine your future discovering the abundance of incredible vegan desserts. The carrot cake is just one example of how easy it is to bake with fully plant-based ingredients. This cake doesn’t miss a single beat. It is not a poor copy of “the real thing.” Indeed, the only reason to tell the omnivores that it’s vegan is to demonstrate that “vegan” doesn’t mean “tastes awful.” There is no way anyone is going to take a bite of this and wonder what’s lacking.

It lacks in nothing and it’s cruelty-free and does no harm to the environment. So if you’re looking for a sweet-treat this weekend and want to impress your friends, look no further than Nora Cooks One-Bowl Carrot Cake with Cream Cheese Icing. Yes, Mum, it’s a keeper alright.

Bon Appétit!