I have this habit of making people cakes for their birthday. No matter how stressful or frustrating the cake making process can be, I’m always happy with the end result and I try to learn from my mistakes.
My mom told me not to make cake because of some antibiotics she was taking, she couldn’t have any dairy. I told her not to worry and I started naming off some vegan cakes. The Ginger Macadamia Coconut Carrot Cake was picked from Vegan with a Vengeance. I wasn’t about to shell out $$$ for macadamia nuts and I didn’t have walnuts on hand so I used pecans instead.
I wanted to play with my new food processor so I used the medium shredding disc for the carrots. I found out that this is a bad idea for carrot cakes and the sort because the end product doesn’t hold together as well. The carrots should be finely grated. I shredded too many carrots so I saved it for another meal.
I’m a bit afraid of frosting with icing sugar in it. You always have to use a truckload of it and I’m too scared of using it all and making the frosting ridiculously sweet. I didn’t add all the icing sugar called for in the recipe so my frosting isn’t as firm. I couldn’t find Earth Balance which is supposed to be the closest thing to butter so I bought “I can’t believe it’s not butter”. It did not live up to its name.