Guest post by Susan Conley
Today I have a special guest post by Susan Conley, the creator of cookthestone.com, sharing with SevenRoses’ readers an amazing recipe which is not only Vegan but also Gluten-free. Now, please welcome Susan as she shares her Carrot Cake with Cashew Frosting and Walnuts step-by-step recipe with us!
Following a Vegan diet can be quite challenging. What more if you have celiac disease? I have a friend who follows a vegan and celiac diet, and I know the sacrifices he had to endure. When she was diagnosed with celiac disease, she had to avoid foods that used to be part of her diet like bread, pasta and cake.
Avoiding cake, in particular, was a big deal for her because she has a sweet tooth. She mentioned how it was hard for her to adjust her diet at first.
The good thing is that vegan and gluten free cakes have become aplenty in the past few years. Just like this carrot cake with cashew frosting and walnuts recipe that I am to share with you.
You will take about an hour to finish this recipe—about 40 minutes of preparation and 20 minutes of cooking. You’ll end up with a rectangle cake measuring 9 x 13 inches.
The cake itself is moist and flavorful. It also has a vegan frosting made of soy-free cream cheese that makes the cake even more appetizing.