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Sunday, February 25, 2024


Howdy! I’ve returned after a loooong hiatus! I’ve simply been, you understand, getting by means of this international pandemic and attempting to deal with myself. These previous few weeks have been actually good for me, although, and I really feel myself beginning to get impressed once more. The skies are opening up, and so is my spirit. So, there is no higher a time than now to share an exquisite recipe I’ve been engaged on.

This is without doubt one of the most moist, decadent, nourishing carrot muffins I’ve ever eaten. It is gluten-free, vegan (after all) and sweetened with out refined sugars. It makes for a wonderful breakfast cake, a snack anytime of day, and a dessert. The frosting is made with cashews and yogurt, so it is tremendous creamy and wealthy. Plus you get a probiotic enhance from the yogurt. I simply discovered Liberté now makes a dairy-free yogurt and it is SO GOOD. Vegan yogurt that’s truly like yogurt is difficult to seek out, however Liberté has finished it. 

Let me know in case you do that recipe! I really like to listen to from you. Hope everybody has been staying secure (and residential!) throughout this bizarre bizarre time. We’ll get by means of this… with carrot cake and group! 

xo, em

Spiced Carrot Cake with Cashew Yogurt Frosting (Gluten-Free, Vegan) 

Makes 1 two-layer 9” cake; 9-12 servings


2 ½ cups gluten-free flour (I exploit a mix of quinoa, almond, buckwheat, tapioca and white rice)

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon floor cinnamon

½ teaspoon ginger powder

¼ teaspoon floor nutmeg

1 teaspoon sea salt 

1 cup unrefined cane sugar

½ cup brown sugar

3 flex eggs (3 tablespoons floor flax seed blended with ½ cup water)

⅔ cup vegan yogurt (I really like Liberté Dairy-Free Vanilla Yogurt)

⅔ cup refined coconut oil 

⅓ cup pineapple juice

2 tablespoons apple cider vinegar (or lemon juice)

3 cup shredded carrot (about 4-6 carrots)

⅔ cup finely chopped walnuts

Preheat the oven to 350 levels Fahrehnheit. Grease two 9” cake pans, or line them with parchment paper. In a big bowl, evenly combine collectively the flour, baking soda, baking powder, cinnamon, ginger, nutmeg and sea salt. In one other medium bowl, evenly stir collectively the sugars, flax eggs, yogurt, coconut oil, pineapple juice, and vinegar or lemon juice. Add the moist combination to the dry combination. Add the carrot and walnuts and blend all the things collectively till evenly mixed. Scoop your batter into the cake pans. Bake for half-hour or till a toothpick poked within the middle of the muffins comes out clear. Let cool on cooling racks, then gently take away from the pans.


1 ¼ cups cashews, soaked for 3 hours in water then rinsed 

¼ cup Liberté Dairy-Free Vanilla Yogurt

¼ cup refined coconut oil

1-2 tablespoons apple cider vinegar (or lemon juice)

2 tablespoons pineapple juice

2 tablespoons brown rice syrup (or maple syrup)

½ teaspoon sea salt

Mix all substances collectively till clean and thick. Regulate in line with style (I personally like my frosting to be fairly tart). Retailer within the fridge for a couple of hours to let it thicken up extra. 


Adorn your cake layers with the frosting and add additional chopped walnuts or flowers for a garnish. Retailer within the fridge. Eat inside 5 days.


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