10 Boar's Head Meats You Shouldn't Eat a Lot Of

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This cake looks awesome. Glad you and your partner enjoyed it, Andrew! Wishing you a beautiful celebration! I brought to a family gathering and my family of meat and dairy eaters loved it! Each ingredient serves a specific purpose. Inquisitor- Just because you are convinced that you are sensitive to MSG does not mean that I should avoid it. I publicly told the world what was happening and spent loads of time and money taking people to see for themselves why these farmers can be called free range and grass fed meat farmers.

The 35 Worst Foods You Can Eat and Why

And, for my healthy pasta recommendations, check out this post. Please spread the word and ask your grocery stores to stop carrying this nasty stuff ASAP. They do not deserve our money. Find out what to buy and where at the top grocery stores near you. If you purchase a product through an affiliate, sponsorship or partnership link, your cost will be the same or at a discount if a special code is offered and Food Babe will benefit from the purchase.

Your support is crucial because it helps fund this blog and helps us continue to spread the word. This is a good delineation of the use of all sorts of chemical compounds in the U. The one thing with which I take issue is monosodium glutamate MSG. I consider it to be a perfectly natural compound.

The Japanese in Japan have eaten a lot of it, per capita, for many years, a fact that is always ignored when people discuss their superior health and longevity.

The American food industry has badmouthed a lot of things over the years in attempts to skew the consumer preferences into other things. MSG has been a victim of this, much like eggs, butter, et al, have been. I beg to differ Jim, any MSG in my diet and I feel it straight away, agitation, headache at the back of the neck..

Good idea to stay clear of this garbage chemical that does not belong in your food. No reputable study has ever determined any harm from MSG. I agree that MSG is not good. It may enhance the flavor or what ever — but if I eat it, I do not have to look at the ingredients to know it is there — I get a terrible migraine.

So unless you respond like this you have no idea. I just wanted to point out that MSG stands for monosodium glutamate. Essentially it is a single sodium ion, like we find in table salt, and an amino acid.

People can have intolerances and can have side effects, but few people actually do. If you are convinced you are sensitive to MSG, avoid it. Do not generalize and recommend that I avoid it. I was talking to two women a few years ago and I was telling them about my conclusions about gall bladder health. I never get headaches at all, unless I eat added MSG.

Being involved in the health field for over 25 years dealing mostly with patients with pain, I can tell you that after allergens, aspartame and MSG are at the top of the list as to what people may be eating that is causing or contributing to their problems. I am, as are patients, amazed by how they improve once they cut this out of their diets.

Some will react to naturally occurring MSG as well. Why are food manufacturers adding MSG to food in the first place? I have no need for added MSG in food. This Mac and Cheese ingredient list is chemical warfare. Just because you are convinced that you are sensitive to MSG does not mean that I should avoid it.

It is like someone with a peanut allergy recommending that I avoid peanuts. Your mention of the Mac and Cheese list is a non sequitur since my issue was with the condemnation of MSG. I have had repeated attacks of migraine headaches and intestinal distress, after years of this I can attribute it to mainly one thing MSG. This toxic compound deserves all the bad press it gets and should be banned but the FDA just gives it the green light. Thanks for your info Vani.

Keep up the good work. If you are convinced that MSG is a problem for you, it probably is. Eliminate it from your diet. It is not a problem for me so I do not mind it as an additive; heck, I cook with it myself. I also love the natural sources of MSG like seaweeds, anchovies, et al. It would be interesting to hear why, after years of distress, you suddenly can attribute it to MSG.

Jim, I only found out MSG was the problem from meeting someone else with the same problems. It is not so much the chemical itself but the amount, processed foods have so much of this dangerous chemical that is causes a good many people to get sick.

I personally know of about 20 people with the same problem with MSG and other addiditves. I can taste the chemicals in them now. PS, I really enjoy your blog. For Jess to Cissy Pitner my mother always cooked from scratch. First she cooked the macaroni then drained it. She added enough milk raw to cover the macaroni. So delicious anytime but especially on cold winter nights.

I had not had Velveeta for a long time and I decided a few months ago that I wanted to make some Rotel dip. When I looked at he ingredients I saw some that were not even in existence when it was first made. I called Kraft and they could not even find a copy of the old original recipe for reference. You only have to read all of the sci lit research papers you can find on MSG, carefully try to weight the fact that much of the research is done by companies having a vested interest in sales, to get a pretty good idea of the potential health risks.

Read the lit, then see if is still something you really want to eat. MSG has a very negative effect on me. I can eat Chinese food without MSG just fine. The worst reaction was I nearly passed out in a Chinese restaurant and shook violently for hours afterwards. The taste is much better then the processed garbage. If you choose not to eat these that is your choice. However do not go bashing the good industry because it is a choice you choose not to consume.

Maybe instead of bashing ingredients you should understand what the purpose of each one is. Each ingredient serves a specific purpose. Yes you can create a cheese sauce with cheese butter and milk but when you want to create a dried cheese powder there is so much more that goes into that.

Consumers who are purchasing this item understand that they are getting a shelf stable product which is going to require extra processing compared to a refrigerated or frozen and especially a fresh homemade product. You write as if the poison approach to creating cheese powder were the only one possible. Sure, each constituent has a purpose—in that particular formulation. As Vani points out, the Euro formulation is cleaner. Yes she has the right to bash ingredients if she wants..

WOW you must live in a world where companies are so generous and kind where they just want you to be healthy and fed properly. I am horrified at all this crap they put into food! Makes me sick and soooo sooo angry. Very quickly I know what to take and what not. Thank you for being our food babe and taking these big corporations that poison us to the slaughter house. Please include a one page printable no pictures summary of these post so we can print them out for our friends.

I transfer almost everything I want to save to a word document. I can store these documents in a file labeled, eg. Food, GMO, Additives, etc. The pdf can easily be saved for later printing, stored for reference, or emailed to friends. Thank you for your information; however, Anthony was wanting to know how to simplify the document, not print it as is. I like to save on ink,etc. People really are clueless as to the extent of what they do to the foods and how they trick us.

Most people never think food companies would poison the foods which make us sickly. Food companies do it because they can make more money and less loss and if people let it go they will keep doing it. The sad thing is that we all let the companies get away with it because we all love the quick conveniences and are afraid that the foods will increase in price if they change. People are and become what they eat period. Plus, it costs a lot more money.

It is supposed to be a real quality product. That graphic of the Kraft boxes and ingredients list should be a poster. Or give us large stickers that we can glue to supermarket doors and shelf space…. Too many uninformed parents out there should contact this information somehow.

How about you other people? Its really sad that I grew up on thia stuff and u feed it to my daughter until 4 years ago when I started getting smart and learning about all this crap they out in our foods. I hope now we can educate others. This is exactly why I became a personal trainer and certified fitness nutritionist, so I cab help educate people of the harm of eating these things! As such a resource, it has been empowering. Clearly the ingredients are unhealthy.

Rather, it controls the individual which ultimately is not a sustainable solution to health. Let us seek to approach the health of the individual in sustainable ways: I do agree with you Brittany. People need to be informed and educated about their food choices. The only thing I slightly disagree with you about is that unfortunately not all people have the time to sit down and get food chemistry lessons, so they rely on the companies they trust making the the food to be of good character.

Take that crap out of our food supply! Stop slowly poisoning us to earn a buck! We are far from an ideal world so it is good to know that there are people like food babe being advocates for us. So I just want to comment on this Mac and Cheese Madness. I am a Certified Health Coach with an extensive background in nutrition and chemistry.

We can all agree that ALL Food affects the whole person, on a cellular level. Everything we eat is a chemical and has a chemical reaction and hormonal effect that modifies the neurotransmitters. I make a Mac and Cheese with low fat chicken broth to flavor, whole grain pasta, skim milk, low fat cheese, and a little salt , pepper and garlic powder… in a rice cooker and my kids LOVE it.

It is a healthier alternative to this comfort food that we all love. Eating better will make you feel better and when you feel better your whole life changes.

Make smarter choices around food and pay attention to what eat. Balance the diet with the right choices. I used to LOVE carrot cake, but my partner hated it. Then I had to go gluten free. Partner died, and you have concocted this great looking recipe—time to move forward and celebrate your BD! Enjoy every last bite of that cake… Stacey.

I am wondering if it is possible to make this cake with Organic Coconut Flour?? Or Organic Barley Flour?

Would this work with a low gluten flour, like spelt? Along with the almond flour? Your carrot apple muffins are divine, so I cannot wait to try this. Our little guy turns one on Friday — time to bake a cake! Curious if you tried either while you were creating this recipe? What about using jarred carrot baby food instead of applesauce or in addition? Your Birthday Cake, like all of your recipes looks delicious and i will be making a right mess in the kitchen asap.

What are the garnishes on top? I am excited to try this recipe! I got so excited by this one that I set to it straight away, even if it meant creating compote from dried apple rings. In fact I got so excited I made a double one: My whole life is controlled by the veggies in the fridge, I have dreams about carrots left to shrivel when they could have done wondrous things.

So wishing you a lovely relaxed day, and sending good wishes and thanks from all of us that smile when a new recipe arrives amongst the work emails. You are an inspiration for healthier and happier eating. Do you think I could use gluten free all purpose flour only? Or at least sub it for your mix? This blog you have made is amazing! You made me bealive I can do all the things I want and live a life doing what I love!

By combining all my passions. Thank you for all you do. I hope you have a wonderful day: Could you sub dates for the walnuts? Love all your recipes: Going to try this using half all-purpose and half whole wheat flour. Can I replace this?

What is the maple syrup for since you already use brown sugar in the recipe? Is the maple sweet purely for sweetness or does it have another function in the making of this cake? It adds another wave of flavor, and also reduces the amount of brown sugar. But feel free to experiment and cut back if you want!

Happy birthday you Dana. Sorry for the late wish. I wish you all the best. Happy Birthday Thank you for all your amazing recipes. Love the simple way you present them. You are the gift. Have an amazing Day Liane. I need to work on the frosting i chose the vegan cream cheese frosting … it came out a little runny but still so good. My vegan and non vegan friends just absolutely loved it!

Gelukkige verjaardag from Julie and Stijn in Belgium: I hope you have a great birthday: Thank you so much for sharing this recipe. My husband loves, loves, loves carrots so this is perfect for him: While I have a major sweet tooth I love you chocolate recipes my husband likes very particular things. Carrots are one of his favorite foods in the world — when he was growing up he had a lot of stomach problems and carrots were always something he could eat- so his mom called him the carrot king: You can substitute other sweeteners of choice.

Just know that if wet, they may thin the batter. And if dry, they may thicken the batter. My primary suggestions would be stevia, more brown sugar, or honey if not vegan. I am in the same boat: I subbed flax eggs for regular eggs I used 9inch pans.

I used two cups of apple sauce. The recipe stated scant amount, but each cup has grams of apple sauce. I was wondering if I should have only used 1 cup? I was weighing to the gram. Two eight inch rounds. I grated my own carrots, maybe they were too wet? I am pretty stoked about only having one bowl to wash as well! I want to make this cake without sugar even coconut sugar. What can I sub instead of the maple syrup, brown sugar, and the cane sugar?

I made this tonight. Ever since going vegan almost a year ago I had yet to find a good carrot cake until now. Carrot cake is my favorite and I thought I was doomed to never eat it again after going vegan but this recipe changed that for me. I followed the recipe as written except I added vanilla extract to the batter. I used trader joes gluten free flour and trader joes almond flour and it worked perfect!

The cake came out super moist and light. I frosted it with the cream cheese frosting mentioned here and it was fantastic! Thanks so much for the recipe!!! Mine came out really ugly compared to your beautiful photos, but no one cared. Served it to 4 people and everyone raved about it. Also, no one could believe it was vegan and gluten free. I used your cream cheese frosting recipe which was excellent, but I think Tofutti brand probably turns out best.

Every single recipe I make from your website or your book comes out amazing! Thank you so much for all you do! I am going to try this with spelt flour. I have had good look baking with spelt flour in muffins so I am hoping it works with this recipe as well. I also am going to try this with local carrots at the farmers market I love local produce ;- I will report back how it turned out. I have loved the recipes I have tried on your blog.

I am wondering if extra virgin olive oil could be substituted for coconut oil in your recipes. Such an amazing cake. I also used coconut sugar as the only sugar in the recipe, and it was sweet enough for me.

For the frosting I made the tangy cashew cream cheese frosting which paired very nicely with the carrot cake. I already have people asking if I can make it again for them!! Carrot cake or funfetti cake were always my favorite on my birthday too! Over the weekend we had crappy dry gross normal carrot cake from a hotel in vegas and it was so gross. Now I want real carrot cake with wholesome ingredients! I now have friends and family that are buying your cookbook to turn vegan after tasting your delicious recipes.

Do you have a recipe for custard? Or are you planning are making one? Would be amazing for fresh fruit pies. We loved this recipe!! The texture was perfect, moist and fluffy, not too dense. Will definitely make again! Made this approximately an hour after it was posted ha! We are not gluten free, so I used half and half mixture of oat flour and whole wheat pastry flour.

So moist and the texture is amazing. I used your Vegan buttercream frosting and oh goshhhhh. This cake is delicious, but I am more impressed by the texture than the taste! I find a lot of gluten free recipes will taste good, but disappoints when it comes to texture. This cake is perfectly balanced in flavor, with a lovely moist, yet not too dense crumb. As always I am very happy with the results I have whenever I make one of your recipes Dana. Just made this cake for a potluck at work tomorrow and it turned out so amazing!!!

I only have one 8-inch square pan college so I made that amount of cake, and used the rest of the batter for cupcakes. I also added some coconut flakes for even more texture, and used a mix of almond meal and oat flour instead of almond flour because almonds are hella expensive and again, college student here. For the frosting, I was going to make your cream cheese frosting but needed to accommodate a soy-intolerant friend and the soy-free Kite Hill cream cheese was out of stock. So, instead I made your vegan buttercream recipe, and added some lemon juice to give it that tangy flavor.

I also added some whipped coconut cream to make it extra fluffy. Also happy birthday Dana! I use your recipes many times per week and I so appreciate your creativity and dedication! First — Happy birthday!! Second — Is there any way I can magically transport this cake to my kitchen right now!?!

I cannot wait to try this recipe. And I am obsessed with it being gluten free!!! Thank you SO SO much for sharing this recipe! I may have to literally go and make it right now. Thanks again so much for sharing this one! Hope you had the best birthday! Your cake is beautiful, and the recipe is great!

I have an allergen-friendly blog freshisreal. Hey Dana, Would it be totally problematic to use honey, date sugar or maple syrup instead of the brown sugar and cane sugar? I know the consistency is totally different but thought I might give it a whirl. Thanks for giving us another wonderful gift on your birthday: Hope you had an amazing day.

Thank you SO much for the perfect carrot cake recipe!!!!! I am not vegan nor gluten free but this recipe seriously blew all others out of the park! Its perfectly dense and tastes really luxurious.

And SO easy to make — the recipe is not intimidating at all! Thanks again for all the awesomeness! I made this yesterday and used unbleached white flour in place of the gluten free flours that the recipe called for along with. For the icing, I made the cream cheese version. It worked really well! I highly recommend using a mixer to beat the frosting. It took probably 4 mins or so for me to really get a good consistency after the sugar was added in.

Hi Dana, thank you for all your wonderful recipes and drool worthy pictures. Can i possibly make this only layer as I am not too big on frosting. Should I just halve all the ingredients? Can we use carrot pulp from the juicer instead of grated carrot?

Hope you had a fab birthday. I made this today with items I had on hand. Used ground almonds and plain flour, and included both sultanas and walnuts. Topped it with a trail of icing made with icing sugar and lemon juice. It was very well received. Actually probably the best cake I have ever made.

This was as hit! Doing that math was a bit tricky, but it worked! I think leaving it in the fridge once frosted made it a little denser which was actually tasty. Hey Dana, could I use whole wheat flour instead of gluten free blend? Wishing you a beautiful celebration! Toasts to an amazing year! I just made this and it turned out amazing — super delicious! I also made the buttercream frosting to go with it and it turned out perfectly! If so, which would you recommend? Yes both would work.

If you are not using the GF blend then add the full amount of almond milk! At first I toiled with the idea of subbing the gf flour for regular flour bc my mom is as southern as they come and lives off of white flour and butter. But I went ahead and copied the recipe as is, not telling my mom or kids it was vegan and gf. They all went for a second piece before I told them what was in it. She may not convert to the vegan life, but I def opened her eyes to healthy alternatives can still make a delicious cake!!!

Made this topped with the cashew buttercream and although I found the flavour and texture a little off it was still super yummy! I Used coconut sugar and had to make my own flour blend as I had run out of potato starch so will have to make again with the correct ingredients.

Delicious carrot cake recipe. It ended up being kind of a hybrid — it tasted like a cross between banana cake and carrot cake, which was also yum! The flavor was delicious! I used the regular Cashew Buttercream and was shocked at how satisfying and frosting-like it turned out. How much rise did you get? Did you remember to add the baking powder or is your baking powder expired? Additionally, over-mixing can affect the amount your cake will rise. Hi Dana, belated happy birthday!

Just wanted to let you know I made this and everyone who had it really enjoyed it! You have a wonderful gift of developing recipes, thank you so much for sharing them! Super easy to follow and turned out like a charm. I made this the other day and it was absolutely delicious! Everyone in the family loved it! I followed the recipe exactly, except for adding some raisins and flaked coconut in addition to the walnuts.

With a husband who has to eat gluten- and dairy-free, and three of us who are vegan by choice, your recipes are an absolute godsend. Thank you, and keep the recipes coming! Hi, what is the difference between almond meal and almond flour? They are basically the same thing, almond flour is often much more finely ground than almond meal is and has a more uniform consistency.

Also Almond meal can be blanched skins removed or unblanched, while most products labeled almond flour are blanched. As for making it, all you do is blend almonds in your blender, or you can buy it!

Combined it was unfortunately a flop of a birthday cake. I follow primarily for the dairy free aspect so I used half cake flour half All purpose flour and two eggs…this cake was delicious!

I Made it to test for my little ones smash cake for his October birthday and it will be perfect! Our whole family loved it! I just made this cake but it was too moist: I baked it for 50 min, waited about 20 min before taking them out from the pan and it fell out in pieces. I used less than a cup of the apple sauce as well. I also noticed that the tops of the cakes had caved in and as soon as I touched it, it sunk in.

In other news… it was SO freaking good!!! My mom and I ate it with spoons like a cobbler yum! Or maybe I should buy a different gf flour besides the almond? Can I make this using regular gluten flour? Update from my last post: It was a little less moist but unfortunately still broke when taking out of pans. From this experience I would have to advise not to use only almond flour in this recipe.

I made the cream cheese frosting and that as well as the cake was still super delicious. How many cupcakes will this recipe make? I just want to make a half a dozen. Also, what can the applesauce be subbed for? I followed your lead and made this for my birthday too! It was very moist and flavourful. My modifications include using real eggs, all coconut sugar and honey sweetened apple rhubarb butter instead of apple sauce.

I also put all the batter into one 9 inch pan which was a bit too much some overflowed but it turned out great. Frosted with your cashew buttercream icing. I was thinking of doing muffins next time! What could you use instead of applesauce!? Help a girl out! Hi Dana I am type 1 diabetic and would not want to add the sugar to this recipe. Coconut sugar is still sugar and does have the same effect on blood glucose levels.

Do you have an alternative to the sugar to add sweetness? I know am very late but hope you had a fabulous day!! Brought it to a birthday party of all non-vegans and they went crazy over it.

Hi — could you tell me a good substitute gf flour for your gluten free flour blend? I just made this. It tastes delicious however it falls apart really easily. I followed the recipe as written. My husband made this for me for my birthday and it was out-of-this-world good.

Moist, flavorful and delicious. I added some ginger and black pepper along with the cinnamon. I made this as a cake and it was A—mazing!!! Are there any adjustments needed if I want to make cupcakes out of this recipe? The cake was a big hit and very delicious. Thank you for your hard work on Gluten Free recipes. I intend to use your recipes in the future. Our family is a real challenge to feed one dish between gluten issues, nut, soy and milk allergies your recipes will restore my sanity.

This was very good! I made this and after letting cool in pans 15 minutes I wrapped the still warm cakes with Saran Wrap and put into ziplock and froze. Defrosted two days later with excellent results! Next time, I will increase the cinnamon to 2 t. I feel like when gf items get baked, the spices fade into the background. I made a lemon buttercream: This was a hit with the hubby and he was blown away by how good it tasted! I made the buttercream frosting with it and that was absolutely delicious too!

I made this using your homemade gluten free flour blend and it was SO good. I should have cooked it a little longer, as you suggested, but it was so moist and cake-y and amazing.

Will make it again and again and again. Made this for my daughters 9th birthday! Followed the recipe exactly. This will be my go to cake! Thank you so much! Made this previously and non-vegans and vegans loved it all the same! Now baking it for Indian- themed birthday so I added some cardamom to the dough and will add some coconut in frosting.

It was completely flat, almost like a pancake, and it was raw inside but burned outside and I had to keep it in the oven 20 minutes more than the recipe calls for. I want to try to make it again…any ideas what might be the problem? I made this cake, and many of your other recipes they are all so yummy and look so beautiful.

I love how you keep the ingredients list simple, short, always healthy, and vegan. This is my favorite place to look for any recipe for any meal love it. I made this cake for my birthday and I absolutely loved it!

It is hard to find a good both vegan and gluten free cake and this one turned out to be a perfect one! Carrot cake is my absaloute go to cake and this recipe is just spot on: What ratio would you suggest or would you suggest something else? Date puree can substitute 1 cup of sugar in any recipe. Thank you so much for your response! It should make 12 cupcakes, and keep the same temperature for baking just bake for slightly less time. You may need to keep an eye on them just to make sure, they will be ready when a toothpick comes out clean!

Mine came out flat. Tastes great but has a dense, pudding-like texture, not fluffy. Hope my guests like it. Hi Dana, this recipe is amazing!

I put a pinch of stevia in place of the brown sugar and cane sugar, with hemp milk and almond meal!! Thanks so much for publishing the recipe! What is the best store bought gluten free flour substitute to use for these? Also, can they be made into muffins? We like using this kind! They can be made into muffins, just bake for less time! I did a test run today with mini and regular cupcakes.

I thought they were done but ended up being mushy inside. I still cooked for almost the same recommended time as the cakes. Could it be because I used silicone muffin pans? I made this using the exact half of the ingredients and it was a great success!

I baked them using a muffin pan and made 12 muffins. I also used thick soya yogurt with maple syrup. Each one is around calorie, packed with a lot of nutritious stuff! Delicious, thank you very much. I made this three times already. The last time I doubled the recipe because I already knew how good it is and that people would eat the whole thing!

First time making vegan gluten free cake and I am seriously suprised at how good this turned out! Thank you so much for doing all the hard work and sharing this recipe. Only thing is I need to double the cake mix as the cake does not rise as much as conventional cakes and I only managed to get 2 x 1inch layers and for a bigger cake I would need at least 3 layers. Can I just use 3 cups all purpose flour?? I made this and though it turned out super tasty, the outside of the cake turned out tough whilst the inside remained deliciously moist.

I had to use arrowroot flour and oat flour all I had on hand. Does that explain the difference in consistency? Do you have any tips for how to make this at high altitude? I would follow this! This looks so promising and delicious! Will it work if I cut down the ingredients by half to make a smaller cake? Hello, just made this cake and once out of the oven while cooling it sunk a little from the middle.

Does this mean it needed more time or is this something normal for this cake? I did the toothpick test and it came out lean and the cakes are a deep golden brown color already. The sides of the cake were already looking a bit over baked. Hi, is there a way I can use cassava, tigernut, coconut, and arrowroot flour instead of the mentioned flours above? If so, what are the ideal ratios? I imagine this recipe would work with regular flour?

I love your site… I get most of my recipes from you! I made this cake last night my first from your site. I pressed on and I was pleasantly surprised at the end result. While making the cream cheese frosting I kept tasting along the way for sweetness and watching the change in texture as I continued. I added the walnuts and I loved the end result of the cake. My daughter and son in law loved it too.

It turned out really really good. Planning to make it for my friends birthday, but how would I substitute all purpose flour?

We are not gluten free and have plenty of AP flour on hand! I made this cake for my vegan sons 15th birthday…he just loved it and said that it was the best gift I could have give him!! Also everybody at the party was non-vegan and they just loved it!! I made this cake with regular white flour but everything else remained the same with the exception of adding ground cloves… Ok, so I also got vegan cream cheese and mixed it with a vegan vanilla frosting.

I brought to a family gathering and my family of meat and dairy eaters loved it! My mom said she could not believe it was vegan.

The first time, I used the vegan cream cheese frosting. I made it with vegan butter spread; it was very loose. I love all of your recipes and your cookbook. Thank you for existing and sharing your knowledge! I also used almond meal instead of almond flour, which gave it a bit more chew but it was still a light and airy cake.

I just made 3 of these …. I made it the 1st time a month ago and everyone loved it. Make sure you let it cool fully before eating!! Substitutions I made based on what I had around: Hi Dana, I looked through the questions and if I missed it and someone already asked then I apologize: I would like to make these into GF Vegan carrot cake cupcakes.

Should I just follow the recipe as is? Bake the cupcakes at the same temperature called for in the cake recipe, but reduce the baking time by one-third to one-half cupcakes usually bake for minutes. Check doneness by inserting a wooden toothpick into the center of the cupcake.

If the toothpick comes out clean, the cupcakes are done. Thank you so much for sharing. I made it for my birthday yesterday: It was scrummy and it tasted even better today. Try using honey or any other liquid sweetener … you can replace the apple sauce using crushed pineapple that is what I did.

Just blend some pieces or pineapple — it goes well with the carrot cake. I think I could have reduced even more. The cake is really good, I liked the texture — Added some more spices to it cloves, nutmeg, ginger and cardamom. Thanks for a great recipe!

I usually bake with non vegan ingredients, but I have been really trying to cut down on both animal products and gluten. This cake really hit the spot , my family had no idea it was gluten free and vegan. This substitution worked fine for me. I also used almond meal flour instead of almond baking flour and it worked just fine. Thank you again for this amazing recipe!

I added both walnuts and raisins to this delicious moist cake and it truly hit the spot. My dinner guests were impressed that this was both vegan and gluten free. I highly recommend the vegan cream cheese frosting. I substituted pecan meal for the almond meal. I also substituted So Delicious plain coconut milk for the milk. It needed to be cooked a little over 1 hour.

It turned out well and was delicious! Awesome recipe, I used it to make 24 cupcakes and they turned out great! Added raisins and lots of chopped walnuts. Thank you for creating it. My husbands favorite is carrot cake and he loved it!

I used the cashew cream cheese version and added 2 tablespoons of lemon juice and a little bit of extra maple syrup and vanilla and it came out great! Thanks for the amazing recipe! Will be making again soon! I was so happy to finaly find a gluten free vegan cake that actually cooks… Why do you think this happened? Did you change the recipe at all?

We used and already made gluten free flour, and we cooked it in 2 pan with heart shapes the right size! Made this cake tonight in inch pans. Cooked 40 minutes but was hard to tell if it was cooked all the way through. Was not fully cooked when we dived in, would recomend longer time if your on the edge if its cooked enough. Hi, I love your recipes! Our family avoids saturated fats, especially coconut oil with its 12g per TBSP.

I saw your not on substituting applesauce and how it might affect the texture. Do you have a suggestion on amount to use of avocados alone or a mix with applesauce for better texture?

Wow, this looks incredible!! Definitely going to give it a try! If I were to make cupcakes instead of a full cake, would there be any modifications? Do I have to make it three layers or can I make it just two layers? Thank you in advance! Just wondering if i could sub for water or less oil, because i prefer to consume very minimal amounts of oil in my diet!!

Hi Ruthie, we do recommend using some type of oil.