Vegan cream cheese/frosting recipe*
Sometimes I feel like I work so hard to create new traditions for our family, and sometimes, they just happen. And, honestly, those are probably the best ones. Genuine, soulful, and usually quite random. Well, somehow, we ended up celebrating our son’s birthday with a carrot cake every year. I honestly couldn’t tell you why or how this happened, but there it is. His favorite color did end up being orange for awhile there, but there was no connection.
Carrot cake is not something I would normally seek out, but this is one deeelicious cake! I haven’t kept track of a recipe for our annual celebrations, until now. This one is a keeper! (I made it as cupcakes, even though the blogger has a separate/different carrot cupcake recipe.)
And we are not usually ones to be particular about frosting or food specifications, but we have had a slight inkling that our little man tends to have most of his extreme meltdowns after dairy consumption. Coincidence? Perhaps. Time will tell. But, for this year, I made a homemade vegan cream cheese (although this is sold in stores) and then quickly turned it into a frosting. The taste was unique and like nothing we’ve ever had. It was unforgettable and delicious and something we’re all finding ourselves hoping to have again soon! (In the recipe linked, I find it tastes better to just use pre-roasted/unsalted cashews for the cream cheese. And I only used 1 1/2 cups sugar instead of the 4 listed.)