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I’ve been cooking…

…and I just finished making the sugar-free, vegan, organic carrot cake with vegan cream cheese frosting. It took me about an hour altogether, giving me a chance to unload, load and start the dishwasher as I waited for parts to cook or stand.

The original recipe is over at my Panhandle-Vegan blog where I am about to list the modifications I made.

I haven’t tasted it yet… I’m waiting for Elly to get home from School.

I have great confidence, however.