Parisian Market Carrot Cake-Lettes

By / Photography By Gretchen Hanson | June 08, 2017


Preheat the oven to 350°. Combine the dry ingredients in a mixing bowl. Make a well in the center of the dry ingredients and pour in the applesauce, Earth Balance, vinegar, oil and vanilla. Stir together until smoothly combined. Stir in the carrots, chopped fruits and optional walnuts. Divide the batter between 6 mini-Bundt pans or large muffin tins and bake for 20 to 25 minutes, or until the tops are golden and a small knife inserted in the center tests clean. Cool on a rack.

For frosting, let all ingredients come to room temperature and beat on medium speed till incorporated. Glaze cooled cakes.

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  • 2 cups organic flour
  • 2 tablespoons wheat germ (optional)
  • Pinch of sea salt
  • ½ cup natural granulated cane sugar
  • 1-½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • Pinch of nutmeg
  • 1-¼ cup applesauce or soy yogurt
  • 2 tablespoons Earth Balance or other vegan butter
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons grapeseed oil
  • 1 teaspoon organic vanilla extract
  • 1-½ cup firmly packed grated black Parisian Market carrots
  • 1 cup dried chopped fruit: raisins, dates, figs
  • ¼ cup chopped walnuts (optional)
  • ½ cup Tofutti cream cheese
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons organic cane sugar
  • ¼ cup Earth Balance or other vegan butter
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