One just has to have cream cheese frosting on carrot cake! I’ve tried several nut-free, tofu-free recipes for vegan cream cheese and none of them worked very well until I found this one, delicious! Of course, if you don’t care for sweet potatoes, it may not be your cup of tea. It uses white flesh sweet potatoes which are starchier and not as sweet as the ones we’re used to here in the U.S. They can be called Japanese, Hannah, or Batata.
Wash, peel and dice:
2 medium-sized white flesh sweet potatoes
Since we don’t want to add any liquid to the sweet potatoes, it’s very important that they are steamed rather than boiled. Steam until fork tender. Place in a small to medium bowl. Using a potato masher, mash and then measure out 2 cups.
Transfer the 2 cups to another medium bowl (or the same one if it used all the mashed potatoes). Add:
1/3 cup avocado oil (coconut would also work)
Juice from one lemon (about 2 tablespoons)
1 teaspoon white vinegar
1/8 teaspoon salt
There’s the basic recipe for vegan “cream cheese”. To make it into frosting, whip in using a hand mixer:
1/4 to 1/2 cup maple syrup, agave nectar, honey, etc. (or more to taste)
1/2 teaspoon vanilla extract
Will frost two layers of a naked cake (no frosting on the sides).