Back in the day, when I was a full-time stay-at-home Mom, I used to bake cakes and other treats quite regularly. Once I became I student my baking life became irregular. It didn’t come to a screeching halt until Hubby decided to become vegan, and I stopped baking because without him eating half of whatever I created I needed to cut back for the sake of my waistline.
So my adventures in the world of vegan baking have begun. I’ve taken on what used to be my ‘go to’ carrot cake recipe and turned it vegan with just a few modifications. I have to state that I don’t miss the eggs or the oil that I cut out of the recipe one bit. This would also be brilliant for children with egg allergies. If give the recipe a try, please let me know what you think.