This cranberry-carrot cake is festive and luscious, but with a minimum of fat and a plethora of fresh fruit (and a vegetable!) in the batter, not the least bit guilt-inducing. It’s a nice alternative to pumpkin pie for Thanksgiving dinner, for those few who don’t care for it, and wonderful for Christmas as well. The post Cranberry-Carrot Cake with Vegan Maple-Cream Cheese Frosting appeared first on VegKitchen.

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