…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.