Cinnamon, nutmeg and ginger bring warm notes to this plant-based carrot cake, while almond milk and an extra-generous portion of shredded carrots add plenty of moisture. Edible and whimsical marzipan carrots sit atop the cream cheese frosting.
Cinnamon, nutmeg and ginger bring warm notes to this plant-based carrot cake, while almond milk and an extra-generous portion of shredded carrots add plenty of moisture. Edible and whimsical marzipan carrots sit atop the cream cheese frosting.
Cinnamon, nutmeg and ginger bring warm notes to this plant-based carrot cake, while almond milk and an extra-generous portion of shredded carrots add plenty of moisture. Edible and whimsical marzipan carrots sit atop the cream cheese frosting.
Katie Lee breaks out the blender for these comforting pumpkin spice latte pancakes made with cottage cheese and rolled oats for excellent texture and flavor.