Vegan Carrot Cake


1\2 Cup of Applesauce

1 tsp of BooZi vanilla*

1\2 cup of Vegan butter at room temp

1 tsp of salt

1 1\2 tsp baking powder

2 tsp cinnamon

1 cup sugar

1 1\4 cup of flour (I used 1 cup organic wheat and 1\4 cup almond)

1\4 cup vanilla soy milk

1 cup of fresh grated carrot

1 cup of raisins

1 cup of walnuts (Optional) 

Optional Frosting:

1 pk GO VEGGIE cream cheese

1 cup of powdered sugar

2 tsp of BooZi vanilla*

1\4 cup of Vegan Butter


Preheat oven at 350 and lubricate either a square cake pan or 2 bread pans with vegan butter or coconut oil. 

Blend your applesauce, butter, and vanilla well and then slowly work your way down the list adding and mixing as you go. When everthing is blended, pour into your baking pan(s) and bake for 45-50 minutes. (Until the tops are firm and you can poke them with a toothpick and it comes out clean. Allow to cool completely before removing from pan or frosting. 

Optional Frosting:

Combine all ingredients with a mixer slowly (Not to blow powder sugar everywhere like a cocaine bust). Refrigerate until the cake is ready for application.   

*BooZi Vanilla: Vanilla Beans + BooZi treated Vodka for 8 weeks. Awesome for baking and great for home made gifts.