Food Puncher: Vegan Carrot Cake Recipe Review

Recently I was asked to develop & donate a vegan carrot cake recipe to a soon-to-be-published  children’s book. I don’t typically worry about how healthy my desserts are, but since this one was specifically for the kiddos I figured I’d give it a shot. I thought it turned out pretty tasty but of course, all kids recipes have to pass the Food Puncher test before they get the final OK. I drug Teno away from Minecraft (note that he has been wearing those pajamas for THREE DAYS) so he could give the cake a try. I don’t know why he had so much trouble using a fork, but what’s important is that this cake got the thumbs up.

Vegan, Oil-Free, Sugar-Free Carrot Cake

vegan carrot cake

By BakeandDestroy Published: January 3, 2014

  • Yield: 2 9-inch round cakes (12 Servings)
  • Cook: 28 mins

Feel free to substitute up to half of the ap flour with whole wheat, and to use whole wheat pastry flour in place of cake flour for a super-healthy cake!



  1. Grease two 9-inch round cake pans and preheat the oven to 350°F. Sift together the flours, baking powder, salt, allspice, cinnamon and nutmeg. Stir in the soy milk, agave nectar, potato puree, vanilla, and vinegar until just mixed. Fold in the carrots, pecans and raisins. Allow the batter to rest for 5 minutes before pouring into prepared pan - you may need to spread the batter in the pan with a rubber spatula. Bake 28-31 minutes, or until the top of the cakes spring back when lightly touched with your finger.
  2. Once the cake has completely cooled, top with your favorite frosting, applesauce or fruit spread, or try this healthy icing recipe: 2 cups raw cashews, soaked 4-6 hours; 2 tablespoons lemon juice; 2 tablespoons liquid coconut oil; 1/3 cup maple syrup & 1 teaspoon orange zest . Drain the cashews and place all of the ingredients in a food processor or high speed blender. Blend until smooth - add a splash of water or soy milk if necessary for a creamy consistency. Spread evenly over cooled cake, slice and serve!

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    Posted in BLOG, Cakes & Pies, Food Puncher, Recipes, Vegan | 1 comment

    Food Puncher: Raw Vegan Cookie Dough Bite Recipe

    One thing that irritates me about Pinterest is how impossible it is to track down the original source for ideas you find pinned. For instance, a few days ago one of my friends pinned a photo of raw, vegan cookie dough bites with the caption, “OMG, really tastes like cookie dough!” Claims like that make my Food Puncher ears perk up, so I clicked the link and found the recipe posted on some blog and printed it out. But today when I went back to Pinterest to find it (I hadn’t pinned it because, like I said, I mostly hate Pinterest) I found a bazillion identical recipes attached to dozens of different adorable photos overlaid with cutesy banners and fonts. So long story long, I don’t know exactly where this recipe came from because there are numerous pastel and polka dot blogs out there laying claim to it.

    Anyway, this recipe made 12 little “cookie dough” balls and Teno ate 10 of them the first night. I know that sort of gives away what his review is all about, but in truth, he spent most of his camera time reading the recipe out loud and talking about soy milk (don’t worry, I edited). All in all these were a pretty tasty little snack, easy to make and good for you, too. Oh, and if you are on Pinterest, be sure to check out my Shit I’m Sick Of board. I think it’s the crabbiest board on the whole website.

    Food Puncher: Raw Vegan Cookie Dough Bite Recipe Recipe

    raw vegan cookie dough balls

    By BakeandDestroy Published: March 3, 2013

    • Yield: 12 (4 Servings)
    • Prep: 5 mins

    These are on the sticky side, although refrigerating them for a few hours helps. You could also roll them in a little cocoa powder to make them easier to handle.



    1. Combine cashews and oats in a food processor until the mixture resembled flour.
    2. Add agave, maple syrup and vanilla, and blend until smooth.
    3. Transfer mixture to a mixing bowl and stir in cocoa nibs.
    4. Roll 1 Tbs of mixture at a time into balls, set on a plate and refrigerate for a few hours before serving.

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      Vegan Cuts

      Posted in BLOG, Cookies, Easy Recipes, Food Puncher, Kid Friendly, Recipes, Vegan | 2 comments

      Food Puncher: Lifeway ProBugs Frozen Kefir

      Ok, full disclosure: I work for Lifeway Foods. Teno is, of course, never biased by things like that, but I thought you should know just for the sake or transparency. That being said, we bought these ProBugs Frozen Kefir pops at Whole Foods with real cash money – about $6 for a box of six.

      Kefir, for those of you who aren’t hip to Dr. Oz’s jive, is a cultured dairy product – similar to yogurt, but with more probiotic activity. Lifeway makes a wide variety of drinkable kefir – conventional, organic, lowfat, nonfat, whole milk, etc. as well as frozen kefir – which is kind of like fro-yo, but again, more probiotics. Everything is gluten-free, lactose-free, and GMO-free so it’s pretty kid-friendly across the board. Anyway, here’s Teno’s take on these frozen pops, which are 70 calories each:

      Note: Teno has trouble opening every package always. But I have found that these are easier to open when they’re really cold, right out of the freezer, than they are after they’ve warmed up a bit.

      Posted in BLOG, Food Puncher, More, Reviews | 3 comments

      Food Puncher: Sea Tangle Snacks

      Teno and I are going to have to agree to disagree about roasted seaweed. I personally think it’s one of the finest snacks on Earth but…well, you can watch the video. Frankly I’m shocked at how polite he was with his opinions on this one, but maybe he’s saving the mock barfing for something homemade that I actually spend a bunch of time on.

      Anyway, if you want to try Sea Tangle Snacks you can find them at Whole Foods. No Whole Foods near you? Sea weed snacks can be found at Trader Joe’s and lots of major grocery chains, too!

      Vegan Cuts

      Posted in BLOG, Food Puncher, More, Product Reviews | 2 comments