A vegan carrot cake that's better than the original

This carrot cake is the perfect place for that whole wheat flour you panic-bought

That takes care of the cake; when it comes to making a vegan substitute for the cream cheese frosting, things get a little trickier. You can eat the cake plain or with a simple dusting of powdered sugar. But if you want to go the extra mile — maybe for a special-occasion dessert, or because you’re one of those people that doesn’t consider cakewithout the frosting — make my vegan version of “whipped cream” frosting.

Start by whisking together sugar and all-purpose flour in a small saucepan , then pour in milk. For my vegan version, I use oat milk since I use it in the cake batter too, but you could use any other alternative milk. Bring this mixture to a boil and, once it thickens to somewhere between pudding and wallpaper paste, cook it for another minute just to get rid of any raw flour flavor.

Slather the frosting over the cake, then grate a little lime zest over the top. The zest cuts the richness of the frosting and also brings out the tropical vibes of the bananas. Close your eyes and picture yourself on a beach in the Caribbean, looking amazing because you’ve been eating thisdessert. It’s fantasy but so is the fact that you’ll be on that beach anytime soon.

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