Vegan Carrot Cake!

Michelle came to our fabulous party and loved the carrot cake. Here’s the recipe Michelle.

Vegan Carrot Cake

2-1/4 cups organic  flour or spelt
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon baking powder (non-aluminum)
1 teaspoon salt
3/4 cup brown sugar
3/4 cup organic sugar
3 egg equivalent in Ener-G egg replacer
1 teaspoon vanilla
½ cup canola oil
2 cups finely grated carrots
1 can (about 14 oz) crushed pineapple, drained, optional
1 cup shredded coconut
nuts and raisins optional


Note: if you don’t have Ener-G egg replacer, use some mashed banana, conserve some of the oil and add some extra baking soda.

Preheat oven to 350°. In a medium bowl, mix flour, baking soda, cinnamon, spice, baking powder, and salt. In a large bowl, mix sugar and eggs until creamy (works best with an electric mixer) – add vanilla, then add vegetable oil. Mix wet and dry ingredients together and add carrots, pineapple, and coconut.

Use a 9 inch cake pan.

Bake for 45-55 minutes or until knife runs clean

Vegan Cream Cheese Frosting

1 package vegan cream cheese

1/3 cup vegan soy margarine softened.

1 tsp. vanilla

 2 cups vegan confectioners sugar


Beat cream cheese and margarine. Add vanilla, then add sugar.

We Sure Know How to Party!

Thanks to Everyone who came out to the launch of Plant Based Parties! Everything was just fabulous. We had such a great time eating and socializing with all of our friends and clients!

Some Vegan Delights…

Beet Sliders, Zucchini and Walnut Fritters with Avocado Crema, Onion Badgi with Chutney and Tempeh Fritters! The tempeh is from Dave’s Gourmet Korean Food, a Farmer’s Market favorite.

Our wonderful Chef Pepe working hard!

Not only did we have a full spread of appetizers and desserts, but we had the Dragon Oven, brought to us by Ray Cirino and Camille Cimino, to help us roasted veggies and make pizzas! The permaculture specialists created this rockin’ & efficient oven that uses little pieces of wood to create great big meals!

The event was so successful that we probably are going to do it again very soon!

A special shout out to Mark Stambler and Secret Goldfish Baking who cprovided us with local bread and dough!

And of course the beautiful Nora Lang (Trio), who provided us with lovely music all night long.