Carrot cake is a popular choice for the Easter dessert.
But this year I went with something different. ↓
But when I saw all the pictures of other people’s carrot cake, I developed craving for it.
I like my carrot cake filled with a lot of chunks of nuts and dried fruit.
I used pecan nuts and dry cranberries this time.
This time I made my vegan “cream cheese” with tofu as the main ingredient.
Tofu (extra firm; extra water removed), coconut oil, sugar, salt, lemon juice, apple cider vinegar.
It was delicious, and I loved that it worked well for piping too.