Vegan carrot-cake recipe takes the cake

In the early 2000s, I found the best vegan carrot cake I’d ever laid a molar into at Rainbow Grocery by Black China Bakery. But Rainbow, a co-op and vegetarian health-food store, is located in San Francisco, thus, it’s a bit inconvenient to obtain; so, I finally tried my hand at baking one. The requirements were these: First, it must be really easy to make. Second, it must be incredibly tasty. The recipe fulfills those necessities. The results are these: It’s well-spiced, and the texture remained moist—even days after baking. And a tip: Topping it with orange-flavored frosting takes the cake from great to divine.