Prepare the Carrot Jam: Peel and grate the carrots. Then, place them in a bowl with about half of the sugar, lemon juice, and spices. Boil for 40-50 minutes, store, and refrigerate for up to 3 months.
Vegan Cream Cheese Frosting: Combine vegan butter, vegan cream cheese, vanilla, sugar, and salt. Refrigerate before using as a topping for the cake.
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