More cake. Well, maybe some cookies on the way but right now this week is cake filled. After going through everybody’s Easter posts I was craving carrot cake! Seriously. Usually I make a cream cheese frosting but I bought some canned coconut cream from Trader Joe’s and wanted to use it for something. What a great excuse! And yes, they sell complete cans of coconut cream now, so no tossing in the fridge to separate it from the watery bits, it gets really solid in the can when in the fridge, perfect for frosting!
This Vegan Spelt Carrot Cake with Coconut Cream Frosting was great, and again made in a loaf pan. Hey, it was already washed and on the counter, don’t judge. This one has a lot of ingredients. I nixed the grape juice and used all-purpose flour. Still turned out great, but I can see where they were going with the alternative flours. I really enjoyed it and took care of most of this cake myself. I did add more sugar to the frosting, hey, even sugar filled holidays like Easter still can’t touch my sweet tooth!