“My vegan version of this much- loved cake is made with a combination of whole wheat and white flour, and is well spiced with cardamom, cinnamon, nutmeg, and ginger. Crushed pineapple, coconut oil, and lots of shredded carrots ensure that the cake is extra- moist, while a fluffy cream cheese frosting is, well, the frosting on the cake!” said Fernanda Capobianco.
