Vegan Carrot Cake 🍰🥕 with cashew cream cheese frosting. It’s almost the weekend and I am feeling the crisp in the air 🍂 so it go me to open up my cookbook and make this carrot cake! I was first inspired to create this vegan carrot cake from one my favorite restaurants Candle Cafe (which first introduced me to vegan food)- they had the best carrot cake! I made my own version using white whole wheat flour, ground flaxseeds, spices, maple syrup...I like using white whole wheat flour when baking because it’s lighter/less dense than whole wheat flour and has the same nutritional value which makes it perfect for baking! It’s not a mixture of white and whole wheat flour it’s just made from a different berry- white wheat berries instead of red wheat berries. It’s packed with fiber, minerals, vitamins...I did so much research when creating each recipe for this book to make sure even the sweet treats were made with quality ingredients free of refined sugars + flours. Grab the full recipe in Running on Veggies cookbook 👩🏼‍🌾