Perry Sage Weaver

can't believe he is one now. children make time move at warp speed... I need to capture all those sleepy head kisses and bubble orange mornings and reserve them for final fleeting dreams (dmt at the last moments...)
I do not have a picture of the cake before it was devoured by my hungry little hippo, but I do have a picture of him eating his cake, will post tonight.
Here is the recipe for his cake tha I made:

Vegan Carrot Cake

2-1/4 cups macarthur's organic whole wheat flour
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon pumpkin pie spice or allspice
1 teaspoon baking powder
1 teaspoon salt
3/4 cup light brown oranic cane sugar
3/4 cup organic cane sugar
1 cup organic cinnamon applesauce
1 tbsp cornstarch
1 teaspoon vanilla
1 cup earth balance margarine
3 cups finely grated carrots
1 cup organic raisins
1/2 cup soy milk



Directions:Preheat oven to 350°. In a medium bowl, mix flour, baking soda, cinnamon, spice, baking powder, and salt. In a large bowl, mix sugar and earth balance until creamy (works best with an electric mixer) - add vanilla, then add applesauce and soy milk. Mix wet and dry ingredients together and add carrots and raisins.I prefer a layer cake, so I used two round cake pans. But if you prefer thinner cake with more servings, use a 13x9. Grease pans. Smooth batter into pans. Bake for 40 - 45 minutes or until toothpick comes out clean. Be sure to let the cake adequately cool before frosting.

Faux Cream Cheese Frosting
1 package vegan cream cheese (tofutti better than cream cheese)
1/3 cup Earth Balance, softened.
1 tsp. vanilla
2 cups vegan organic confectioners sugar

With an electric mixer, beat cream cheese and margarine. Add vanilla, then add sugar.