I often revisit an older recipe by making it time and time again and tweeking wherever I see opportunities for improvement. I was testing these delicious squares late last week and built this really impressive, carrot cake tower for the winning shot. I just about managed to get a top shot view and then a close up of the nicely stacked carrot cake squares when the tower came toppling down. I just about cried. Not really; but I sure did eat a lot of cake to feel a little better about the photo fail. If you follow me on snapchat, you know exactly what am talking about! All those candid shennanigans I share with you behind the scenes.
Carrot cake is simply one of my favorite desserts on the planet. It’s truly Fall personified ( but I eat mine year-round) & I like mine cold with a cup of warm black tea or dark coffee. What’s not to like? Carrots add the perfect level of sweetness to this dessert while incorporating mainstream fall flavors; a pinch of nutmeg, orange zest, cinnamon, pure maple syrup, pineapple, and brace yourselves… for the creamiest vegan cream cheese. This “cream cheese” has nothing on cheese. You will agree with me too, I promise. So what’s it made of, you ask? “Tofutti-Better than Cream Cheese.” I often give this product as a vegan alternative to make my raw cheesecakes a little creamier as opposed to adding mascarpone or ricotta cheese. The frosting is lightly sweetened with pure maple syrup & it also has a strong, vanilla flavor.
Not convinced? Would rather opt for cream cheese that has real cheese and dairy in it, that’s fine. But you must read on & try the carrot cake recipe itself. It’s also got walnuts, sultana raisins & fresh pineapple and the best warming spices. It’s just perfect. It’s got the right level of moisture, crunch, & sweetness. It’s made with gluten-free flour and it’s a great alternative to traditional wheat carrot cake.
I hope you know am typing this in the wee hours of the morning and am trying my hardest not to go downstairs & open the fridge (because I have a freshly made tray that am saving for Friday). I joke with my husband & friends that I sometimes eat dessert at night just to draw inspiration to write the blog post for the recipe, because all the flavors are fresh in my mind and it’s easy to write about. That’s (sort of) my business justification, I guess.
Ingredients: Frosting *start with these measures, use the rest of the Tofutti & repeat recipe if you require more frosting. Whisk them all well & refrigerate the icing, always. Instructions
Carrot Cake Squares with Maple Vegan Cheese Cream
*start with these measures, use the rest of the Tofutti & repeat recipe if you require more frosting.
Whisk them all well & refrigerate the icing, always.