Artichoke Spinach Cups

My daughter got married a few weeks ago. Our local nail salon closed early so we could have a private event. All of the women in the wedding went for mani/pedi's. I took appetizers for us all and Mimosa's to drink. My son, came to keep our glasses and plates full. It was such a fun night. I made fruit skewers and antipasto kabobs along with these awesome Artichoke Spinach cups.

• 2 packages mini phyllo cups (found in the freezer section)
•  12 ounce jar of marinated artichoke hearts, drained
•  1/2 cup of parmesan
•  1/3 cup veganaise 
•  1/3 cup Toffuti cream cheese
•  1/3 cup chopped frozen spinach, thawed 
• 1 clove garlic
•  1/4 teaspoon salt

Preheat oven to 350F. Put everything except the phyllo cups in a food processor.

Pulse until creamy - you'll have to scrape the bowl down a couple of times.

Fill the phyllo cups with the mixture and bake for 8 minutes.

If you have any leftover filling you could put it in mushrooms for a fast, stuffed mushroom. Enjoy!!!

Seitan, Kale and Quinoa Soup

This soup may seem simple but I tell you the flavors are anything but. I made this last week based on this recipe I saw over at myrecipes - I knew it would be easy to make vegan. I've been trying to use more fresh greens, especially kale, a superfood, into our diet. This is pretty fast but you could also throw it all in the crockpot on low and come home to dinner being ready.

• 1 large Vidalia onion,  chopped
• 2 carrots, chopped
• 1 teaspoon kosher salt, divided
• 6 garlic cloves, minced
• Olive oil
• 1 package chicken-flavor seitan, chopped
• 1/2 teaspoon freshly ground black pepper, divided
• 6 cups no-chicken - chicken bouillon 
• 2 bay leaves
• 2/3 cup uncooked quinoa
• 6 cups kal,  chopped
• 2 teaspoons thyme leaves

Heat a large soup pot to medium-high. Add onion, carrot and 1/4 teaspoon salt to 1 teaspoon olive oil; sauté 5 minutes, stirring occasionally.

Add garlic; sauté 2 minutes.

Add seitan, 1/2 teaspoon pepper, chicken bouillon, bay leaves; bring to a boil.

Place quinoa in a fine sieve; under running water and using your fingers, rub grains together for about a minute. Drain well. Add quinoa to pan; cover and simmer 15 minutes. Add kale and thyme to pan; simmer, uncovered, 5 minutes or until kale is tender.

Discard bay leaves. Ladle soup into bowls.

Enjoy!

Pumpkin Chocolate Chip Muffins

I based this recipe on the one I found at Skinnytaste -- making these vegan was pretty easy by replacing the egg whites with an overripe banana and using vegan chocolate chips. These were kid friendly and very moist and delicious.

• 1/2 cup whole wheat flour
• 3/4 cups unbleached all purpose flour
• 3/4 cup turbinado sugar
• 3/4 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 can pumpkin puree (not pumpkin pie filling)
• 2 tablespoons coconut oil
• 1 medium overripe banana
• 2 teaspoons vanilla extract
• cooking spray 
• 2/3 cup vegan chocolate chips

Preheat the oven to 350°F. Line a mini muffin tin with paper liners and lightly spray liners with oil for easy removal. My recipe made 31 mini muffins or if you use a regular size muffin you'll get half as many.

In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, cinnamon, and salt with a wire whisk. Set aside.

In a large bowl mix pumpkin puree, oil, banana and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.

 

Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. 

Fold in chocolate chips.

Using a small cookie scoop, put one scoop of  batter into prepared muffin tin.

Bake on the center rack for 22 to 24 minutes, or until a toothpick inserted in the center comes out clean.

Enjoy!

Beef and Bean Stir-Fry

I was catching on my magazine reading the other day and had the Better Homes and Gardens in my hand. I came across this recipe and knew how easy it would  be to make vegan... here's my version. The only things I really did different: a different oil, vegan beef and I used the sauce that came with the Gardein in the original recipe sauce. YUMMY!

• 2-4 tablespoons coconut oil
• 1 package Gardein szechuan beefless strips
• 2 cloves garlic, minced
• 1 teaspoon chopped fresh ginger
• 2 carrots, thinly diagonally sliced
• 3 1/2 cups broccoli florets (8 ounces)
• 6 green onions, cut in long thin strips
• 1/4 cup orange juice
• 2 tablespoons reduced-sodium soy sauce
• 1/4 teaspoon crushed red pepper
• sauce pack from the Gardein, thawed 
• 1 15 ounce cancannellini beans
• cooked rice of your choice 

from the Gardein website, forgot to include in my pic

my ingredients sans the beefless strips

In a large wok heat 1-2 tablespoon of the oil over medium-high heat. Cook and stir beef, garlic, and ginger until beef is browned, about 2 to 3 minutes. 

Remove from skillet and set aside. 

Heat remaining oil. Add carrots and broccoli; cook and stir 3 minutes. 

Add green onions; cook 1 minute more.

In a measuring cup add orange juice, soy sauce, crushed red pepper and sauce packet from the Gardein; mix well.

Add cooked beef and beans to the wok; cook until heated through. I added a tablespoon of water and put a lid on the wok so it would steam/stir-fry really fast.

Pour on the sauce and stir well.  

Makes 4 servings.

French Onion Soup v.2

I love soups and even though it's still very warm the temps dropped for a few days and the it was kinda breezy. We've been keeping our granddaughter while her Mom was on her honeymoon and she commented one day that "fall was in the air" - I'm sure she had heard me say that. I mean come on, football on TV, a nice breeze and only 88 degrees! LOL -- anyway I made a pot of French Onion Soup that we just finished off for lunch today.

• 4-5 large yellow onions, peeled, halved and sliced into thin crescents
• 1/2 teaspoon turbinado sugar
• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter
• 2 tablespoons all purpose flour
• 2 cloves garlic, minced
• 6 cups of no-beef beef bouillon
• 1 bay leaf
• 1/4 teaspoon dry thyme
• salt and freshly ground black pepper, to taste
• a couple of slices (1 for each bowl) crusty bread or a split roll
• Daiya mozzarella cheese shreds 

Add olive oil and butter to a large stock pot and heat over medium high heat. Add onions and saute 10 minutes, stirring occasionally. Add sugar and garlic and saute until browned, stirring every 5 minutes or so. Browning all the onions will take about 30 minutes. Stir about every 5 minutes or so so they brown but don't burn.

Sprinkle flour over onions and garlic and stir until everything is well blended.

Add bouillon, bay leaf and thyme. Cover and simmer for about 15 minutes.

Remove bay leaf and season to taste with salt and pepper.

Place soup bowls on a baking tray to easily transport. Ladle soup into oven proof bowls. Place one slice of bread/roll over the soup in each bowl and sprinkle with cheese.

Bake at 400 F for 10 minutes or until cheese is melted.

Enjoy!!!

Spicy Noodle Stir-Fry

This is a very basic stir-fry. As with any stir-fry you can substitute the veggies for what you have in your frig. I didn't mix this all up - although I usually do, I let folks put the noodles in their bowls and then top it with the veggies. However, the leftovers which are awesome got all mixed into a large bowl in the frig.

• 1-2 tablespoons coconut oil to cook tofu and vegetables
• 1 box of fettucine
• 1 package extra firm tofu,  drained and cubed
• 1-2 tablespoons soy sauce
• 4 cloves garlic, chopped
• 1 teaspoon ginger powder (or fresh ginger if you have it, I was out)
• 1/2 large Vidalia onion, sliced
• 1 yellow bell pepper, chopped
• 1 small head of broccoli, chopped
• 3/4 cup Bangkok Peanut Sauce

Boil water and cook pasta. Once the pasta is done add 1/4 cup peanut sauce and give it a good stir, set aside.

While the pasta is cooking: Stir fry cubes of tofu in oil over high heat in a non-stick skillet along with the soy sauce and black pepper for seasoning. When tofu is browned remove from pan and set aside.

In same pan, stir fry the vegetables (you may need to add a little more oil) along with onion, garlic and ginger until tender.

Add the tofu and sauce to the vegetables.

 

Toss well.

Enjoy!!!! 

Carrot Cake

I've made this cake for the holiday's and it's always delicious. We had a get together the first part of August to celebrate our friend Jon's birthday and the 25th birthday of my youngest, Anna. It was also the day before school started so we included a "Back to School" portion to the night. Fun was had by all - I made this cake in my standard 9x13 pan and it came out better. This time I used a disposable pan (so someone could take it home) and it wasn't quite deep enough, so some batter ran over and it didn't rise as well as before. But I'm posting it anyway because it's delicious!!!!!

3/4 cup light oil (I used Safflower)

1/2 cup applesauce

2 tsp apple cider vinegar

3 tsp vanilla

1 cup white sugar

1 cup brown sugar

2 cups all purpose flour

2 tsp baking soda

1 tbsp baking powder

1/2 tsp salt

3 tsp cinnamon

1/2 tsp nutmeg

2 1/2 cups grated carrot

1/2 cup walnuts

- See more at: http://www.vegan-heartland.com/2011/04/sugar-and-spice-carrot-cake-with-cream.html#sthash.1QXjp5wP.dpuf

3/4 cup light oil (I used Safflower)

1/2 cup applesauce

2 tsp apple cider vinegar

3 tsp vanilla

1 cup white sugar

1 cup brown sugar

2 cups all purpose flour

2 tsp baking soda

1 tbsp baking powder

1/2 tsp salt

3 tsp cinnamon

1/2 tsp nutmeg

2 1/2 cups grated carrot

1/2 cup walnuts

- See more at: http://www.vegan-heartland.com/2011/04/sugar-and-spice-carrot-cake-with-cream.html#sthash.1QXjp5wP.dpuf

3/4 cup light oil (I used Safflower)

1/2 cup applesauce

2 tsp apple cider vinegar

3 tsp vanilla

1 cup white sugar

1 cup brown sugar

2 cups all purpose flour

2 tsp baking soda

1 tbsp baking powder

1/2 tsp salt

3 tsp cinnamon

1/2 tsp nutmeg

2 1/2 cups grated carrot

1/2 cup walnuts

- See more at: http://www.vegan-heartland.com/2011/04/sugar-and-spice-carrot-cake-with-cream.html#sthash.1QXjp5wP.dpuf

3/4 cup light oil (I used Safflower)

1/2 cup applesauce

2 tsp apple cider vinegar

3 tsp vanilla

1 cup white sugar

1 cup brown sugar

2 cups all purpose flour

2 tsp baking soda

1 tbsp baking powder

1/2 tsp salt

3 tsp cinnamon

1/2 tsp nutmeg

2 1/2 cups grated carrot

1/2 cup walnuts

- See more at: http://www.vegan-heartland.com/2011/04/sugar-and-spice-carrot-cake-with-cream.html#sthash.1QXjp5wP.dpuf

3/4 cup light oil (I used Safflower)

1/2 cup applesauce

2 tsp apple cider vinegar

3 tsp vanilla

1 cup white sugar

1 cup brown sugar

2 cups all purpose flour

2 tsp baking soda

1 tbsp baking powder

1/2 tsp salt

3 tsp cinnamon

1/2 tsp nutmeg

2 1/2 cups grated carrot

1/2 cup walnuts

- See more at: http://www.vegan-heartland.com/2011/04/sugar-and-spice-carrot-cake-with-cream.html#sthash.1QXjp5wP.dpuf

3/4 cup light oil (I used Safflower)

1/2 cup applesauce

2 tsp apple cider vinegar

3 tsp vanilla

1 cup white sugar

1 cup brown sugar

2 cups all purpose flour

2 tsp baking soda

1 tbsp baking powder

1/2 tsp salt

3 tsp cinnamon

1/2 tsp nutmeg

2 1/2 cups grated carrot

1/2 cup walnuts

- See more at: http://www.vegan-heartland.com/2011/04/sugar-and-spice-carrot-cake-with-cream.html#sthash.1QXjp5wP.dpuf

3/4 cup light oil (I used Safflower)

1/2 cup applesauce

2 tsp apple cider vinegar

3 tsp vanilla

1 cup white sugar

1 cup brown sugar

2 cups all purpose flour

2 tsp baking soda

1 tbsp baking powder

1/2 tsp salt

3 tsp cinnamon

1/2 tsp nutmeg

2 1/2 cups grated carrot

1/2 cup walnuts

- See more at: http://www.vegan-heartland.com/2011/04/sugar-and-spice-carrot-cake-with-cream.html#sthash.1QXjp5wP.dpuf

3/4 cup light oil (I used Safflower)

1/2 cup applesauce

2 tsp apple cider vinegar

3 tsp vanilla

1 cup white sugar

1 cup brown sugar

2 cups all purpose flour

2 tsp baking soda

1 tbsp baking powder

1/2 tsp salt

3 tsp cinnamon

1/2 tsp nutmeg

2 1/2 cups grated carrot

1/2 cup walnuts

- See more at: http://www.vegan-heartland.com/2011/04/sugar-and-spice-carrot-cake-with-cream.html#sthash.1QXjp5wP.dpuf

3/4 cup light oil (I used Safflower)

1/2 cup applesauce

2 tsp apple cider vinegar

3 tsp vanilla

1 cup white sugar

1 cup brown sugar

2 cups all purpose flour

2 tsp baking soda

1 tbsp baking powder

1/2 tsp salt

3 tsp cinnamon

1/2 tsp nutmeg

2 1/2 cups grated carrot

1/2 cup walnuts

- See more at: http://www.vegan-heartland.com/2011/04/sugar-and-spice-carrot-cake-with-cream.html#sthash.1QXjp5wP.dpuf

3/4 cup light oil (I used Safflower)

1/2 cup applesauce

2 tsp apple cider vinegar

3 tsp vanilla

1 cup white sugar

1 cup brown sugar

2 cups all purpose flour

2 tsp baking soda

1 tbsp baking powder

1/2 tsp salt

3 tsp cinnamon

1/2 tsp nutmeg

2 1/2 cups grated carrot

1/2 cup walnuts

- See more at: http://www.vegan-heartland.com/2011/04/sugar-and-spice-carrot-cake-with-cream.html#sthash.1QXjp5wP.dpuf

3/4 cup light oil (I used Safflower)

1/2 cup applesauce

2 tsp apple cider vinegar

3 tsp vanilla

1 cup white sugar

1 cup brown sugar

2 cups all purpose flour

2 tsp baking soda

1 tbsp baking powder

1/2 tsp salt

3 tsp cinnamon

1/2 tsp nutmeg

2 1/2 cups grated carrot

1/2 cup walnuts

- See more at: http://www.vegan-heartland.com/2011/04/sugar-and-spice-carrot-cake-with-cream.html#sthash.1QXjp5wP.dpuf

3/4 cup light oil (I used Safflower)

1/2 cup applesauce

2 tsp apple cider vinegar

3 tsp vanilla

1 cup white sugar

1 cup brown sugar

2 cups all purpose flour

2 tsp baking soda

1 tbsp baking powder

1/2 tsp salt

3 tsp cinnamon

1/2 tsp nutmeg

2 1/2 cups grated carrot

1/2 cup walnuts

- See more at: http://www.vegan-heartland.com/2011/04/sugar-and-spice-carrot-cake-with-cream.html#sthash.nj8tBKl0.dpuf

3/4 cup light oil (I used Safflower)

1/2 cup applesauce

2 tsp apple cider vinegar

3 tsp vanilla

1 cup white sugar

1 cup brown sugar

2 cups all purpose flour

2 tsp baking soda

1 tbsp baking powder

1/2 tsp salt

3 tsp cinnamon

1/2 tsp nutmeg

2 1/2 cups grated carrot

1/2 cup walnuts

- See more at: http://www.vegan-heartland.com/2011/04/sugar-and-spice-carrot-cake-with-cream.html#sthash.uFKbcc5f.dpuf

 

• 3/4 cup coconut oil
• 1/2 cup natural applesauce
• 2 teaspoons apple cider vinegar
• 1 tablespoon vanilla
• 1 cup white sugar
• 1 cup brown sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup chopped walnuts

Preheat your oven to 350 degrees F.

Blend together the oil, vanilla, applesauce, apple cider vinegar, white sugar, and brown sugar. Over the bowl of wet ingredients, sift the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Once the wet and dry ingredients are mixed together well, stir in the grated carrots and walnuts. The batter will be a little thick. - See more at: http://www.vegan-heartland.com/2011/04/sugar-and-spice-carrot-cake-with-cream.html#sthash.uFKbcc5f.dpuf

Preheat oven to 350F.  Blend together the oil, vanilla, vinegar and sugars.

Over this bowl sift the flour, baking soda, baking powder, salt, cinnamon and nutmeg.

Stir these together well.

Add the grated carrots and chopped walnuts.

The batter will be thick.

Pour into a greased 9x13 pan and bake for 35-45 minutes,  until a toothpick in the center comes out clewan.

The top of the cake will be dark brown but keep an eye on it the last few minutes. Allow to cool before frosting.

I used a store bought Cream Cheese Frosting (that is vegan). This was for our family celebration - here's the finished product.

Pour into a greased 9x13 pan and bake in the oven for 35-40 minutes until a toothpick in the center of the cake comes out clean. - See more at: http://www.vegan-heartland.com/2011/04/sugar-and-spice-carrot-cake-with-cream.html#sthash.uFKbcc5f.dpuf

3/4 cup light oil (I used Safflower)

3/4 cup light oil (I used Safflower)

3/4 cup light oil (I used Safflower)

3/4 cup light oil (I used Safflower)

1/2 cup applesauce

2 tsp apple cider vinegar

3 tsp vanilla

1 cup white sugar

1 cup brown sugar

2 cups all purpose flour

2 tsp baking soda

1 tbsp baking powder

1/2 tsp salt

3 tsp cinnamon

1/2 tsp nutmeg

2 1/2 cups grated carrot

1/2 cup walnuts

- See more at: http://www.vegan-heartland.com/2011/04/sugar-and-spice-carrot-cake-with-cream.html#sthash.uFKbcc5f.dpuf

3/4 cup light oil (I used Safflower)

1/2 cup applesauce

2 tsp apple cider vinegar

3 tsp vanilla

1 cup white sugar

1 cup brown sugar

2 cups all purpose flour

2 tsp baking soda

1 tbsp baking powder

1/2 tsp salt

3 tsp cinnamon

1/2 tsp nutmeg

2 1/2 cups grated carrot

1/2 cup walnuts

- See more at: http://www.vegan-heartland.com/2011/04/sugar-and-spice-carrot-cake-with-cream.html#sthash.uFKbcc5f.dpuf

3/4 cup light oil (I used Safflower)

1/2 cup applesauce

2 tsp apple cider vinegar

3 tsp vanilla

1 cup white sugar

1 cup brown sugar

2 cups all purpose flour

2 tsp baking soda

1 tbsp baking powder

1/2 tsp salt

3 tsp cinnamon

1/2 tsp nutmeg

2 1/2 cups grated carrot

1/2 cup walnuts

- See more at: http://www.vegan-heartland.com/2011/04/sugar-and-spice-carrot-cake-with-cream.html#sthash.nj8tBKl0.dpuf

3/4 cup light oil (I used Safflower)

1/2 cup applesauce

2 tsp apple cider vinegar

3 tsp vanilla

1 cup white sugar

1 cup brown sugar

2 cups all purpose flour

2 tsp baking soda

1 tbsp baking powder

1/2 tsp salt

3 tsp cinnamon

1/2 tsp nutmeg

2 1/2 cups grated carrot

1/2 cup walnuts

- See more at: http://www.vegan-heartland.com/2011/04/sugar-and-spice-carrot-cake-with-cream.html#sthash.nj8tBKl0.dpuf

3/4 cup light oil (I used Safflower)

1/2 cup applesauce

2 tsp apple cider vinegar

3 tsp vanilla

1 cup white sugar

1 cup brown sugar

2 cups all purpose flour

2 tsp baking soda

1 tbsp baking powder

1/2 tsp salt

3 tsp cinnamon

1/2 tsp nutmeg

2 1/2 cups grated carrot

1/2 cup walnuts

- See more at: http://www.vegan-heartland.com/2011/04/sugar-and-spice-carrot-cake-with-cream.html#sthash.nj8tBKl0.dpuf

3/4 cup light oil (I used Safflower)

1/2 cup applesauce

2 tsp apple cider vinegar

3 tsp vanilla

1 cup white sugar

1 cup brown sugar

2 cups all purpose flour

2 tsp baking soda

1 tbsp baking powder

1/2 tsp salt

3 tsp cinnamon

1/2 tsp nutmeg

2 1/2 cups grated carrot

1/2 cup walnuts

- See more at: http://www.vegan-heartland.com/2011/04/sugar-and-spice-carrot-cake-with-cream.html#sthash.nj8tBKl0.dpuf

3/4 cup light oil (I used Safflower)

1/2 cup applesauce

2 tsp apple cider vinegar

3 tsp vanilla

1 cup white sugar

1 cup brown sugar

2 cups all purpose flour

2 tsp baking soda

1 tbsp baking powder

1/2 tsp salt

3 tsp cinnamon

1/2 tsp nutmeg

2 1/2 cups grated carrot

1/2 cup walnuts

- See more at: http://www.vegan-heartland.com/2011/04/sugar-and-spice-carrot-cake-with-cream.html#sthash.nj8tBKl0.dpuf

3/4 cup light oil (I used Safflower)

1/2 cup applesauce

2 tsp apple cider vinegar

3 tsp vanilla

1 cup white sugar

1 cup brown sugar

2 cups all purpose flour

2 tsp baking soda

1 tbsp baking powder

1/2 tsp salt

3 tsp cinnamon

1/2 tsp nutmeg

2 1/2 cups grated carrot

1/2 cup walnuts

- See more at: http://www.vegan-heartland.com/2011/04/sugar-and-spice-carrot-cake-with-cream.html#sthash.nj8tBKl0.dpuf

3/4 cup light oil (I used Safflower)

1/2 cup applesauce

2 tsp apple cider vinegar

3 tsp vanilla

1 cup white sugar

1 cup brown sugar

2 cups all purpose flour

2 tsp baking soda

1 tbsp baking powder

1/2 tsp salt

3 tsp cinnamon

1/2 tsp nutmeg

2 1/2 cups grated carrot

1/2 cup walnuts

- See more at: http://www.vegan-heartland.com/2011/04/sugar-and-spice-carrot-cake-with-cream.html#sthash.nj8tBKl0.dpuf

3/4 cup light oil (I used Safflower)

1/2 cup applesauce

2 tsp apple cider vinegar

3 tsp vanilla

1 cup white sugar

1 cup brown sugar

2 cups all purpose flour

2 tsp baking soda

1 tbsp baking powder

1/2 tsp salt

3 tsp cinnamon

1/2 tsp nutmeg

2 1/2 cups grated carrot

1/2 cup walnuts

- See more at: http://www.vegan-heartland.com/2011/04/sugar-and-spice-carrot-cake-with-cream.html#sthash.1QXjp5wP.dpuf

3/4 cup light oil (I used Safflower)

1/2 cup applesauce

2 tsp apple cider vinegar

3 tsp vanilla

1 cup white sugar

1 cup brown sugar

2 cups all purpose flour

2 tsp baking soda

1 tbsp baking powder

1/2 tsp salt

3 tsp cinnamon

1/2 tsp nutmeg

2 1/2 cups grated carrot

1/2 cup walnuts

- See more at: http://www.vegan-heartland.com/2011/04/sugar-and-spice-carrot-cake-with-cream.html#sthash.1QXjp5wP.dpuf

3/4 cup light oil (I used Safflower)

1/2 cup applesauce

2 tsp apple cider vinegar

3 tsp vanilla

1 cup white sugar

1 cup brown sugar

2 cups all purpose flour

2 tsp baking soda

1 tbsp baking powder

1/2 tsp salt

3 tsp cinnamon

1/2 tsp nutmeg

2 1/2 cups grated carrot

1/2 cup walnuts

- See more at: http://www.vegan-heartland.com/2011/04/sugar-and-spice-carrot-cake-with-cream.html#sthash.1QXjp5wP.dpuf

3/4 cup light oil (I used Safflower)

1/2 cup applesauce

2 tsp apple cider vinegar

3 tsp vanilla

1 cup white sugar

1 cup brown sugar

2 cups all purpose flour

2 tsp baking soda

1 tbsp baking powder

1/2 tsp salt

3 tsp cinnamon

1/2 tsp nutmeg

2 1/2 cups grated carrot

1/2 cup walnuts

- See more at: http://www.vegan-heartland.com/2011/04/sugar-and-spice-carrot-cake-with-cream.html#sthash.1QXjp5wP.dpuf