Another Take on Carrot Cake
(I made it rhyme on purpose.)

Melanie daPonte, Vegan Personal Chef

A great bonus to being vegan is I never feel guilty about eating cake anymore. The cake I eat nowadays contains actual real food with nutritional value, and tastes even better than its conventional counterpart. I will never go back to the sugar and fat bombs of my past.

This easy to prepare cake is full of carrots, pineapple, raisins and walnuts. It is sweet and moist; topped with a frosting that rivals anything I have made in the past. I was a pastry chef at one time, so I have a fair means of comparison!

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