3 tbsp vegan butter
2/3 cup vegan yogurt
1 cup white or brown sugar
1 cup shredded carrots
1/2 cup raisins
1/4 cup seltzer water
1 tsp vanilla
1 tbsp cornstarch
1 tsp baking soda
1 tsp baking powder
1 1/2 cups flour
1 tsp cinnamon
Dash of ginger & cloves
2 scoops @designerprotein powder
2/3 cup almond milk
Melt together your vegan butter and yogurt. Stir in sugar and seltzer, then toss in your carrots and raisins and vanilla. Next add your dry ingredients including @designerprotein protein powder. Stir until smooth. Pour batter into a greased 8x11 pan. Bake at 350° for 45 minutes ( adjust baking time shorter if your pan is bigger, and longer if your pan is smaller).
Top with a vegan cream cheese frosting (mine is just cream cheese + powdered sugar + vanilla + almond extract + almond milk) and enjoy!
