Baker Behind Award-Winning Vegan Carrot Cake Shares Her Recipe After 16 Years With VegNews Readers

After 16 successful years, Patti Dann of Cafe Indigo has decided to share the recipe for her award-winning vegan carrot cake with VegNews readers. The cake, known for its indulgently moist crumb and light but sweet cream cheese frosting, has become a crowd favorite over the years. Dann's journey with vegan baking began when her daughter decided to go vegan and she worked to convert family recipes to suit everyone's dietary preferences. Following the success of her vegan carrot cake at her daughter's wedding, Dann opened Cafe Indigo in Concord, NH, where the dessert became a staple along with other vegan treats like cream-filled chocolate cupcakes and whoopie pies. The cafe eventually closed, but Dann continues to share her recipes through cookbooks, with plans for a third book inspired by her garden and seasonal cuisine.

Dann's beloved vegan carrot cake recipe includes a blend of flour, sugar, coconut, spices, and grated carrots, topped with a homemade buttercream frosting. The recipe is now available for home bakers to recreate this iconic dessert in their own kitchens. With a focus on using nourishing ingredients and cooking with love, Dann hopes to inspire others to enjoy the process of baking and sharing delicious treats with loved ones.