veganized Banana pudding & carrot cake with cream cheese frosting

INGREDIENTS:
4 ripe bananas, sliced
1/2 cup sugar
1/4 cup cornstarch
2 cups almond milk (or any non-dairy milk of your choice)
1 teaspoon vanilla extract
Vegan vanilla wafers or any vegan cookies of your choice
Vegan whipped cream (optional)
INSTRUCTIONS:
In a saucepan, mix together sugar and cornstarch.
Gradually whisk in almond milk until smooth.
Cook over medium heat, stirring constantly until the mixture thickens.
Remove from heat and stir in vanilla extract.
In a serving dish, layer sliced bananas and vegan vanilla wafers.
Pour the pudding mixture over the bananas and wafers.
Repeat layers until all ingredients are used, ending with a layer of pudding on top.
Cover and refrigerate for at least 2 hours, or until chilled.
Serve chilled with a dollop of vegan whipped cream if desired.
VEGAN CARROT CAKE WITH CREAM CHEESE FROSTING:
INGREDIENTS:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup unsweetened applesauce
1/2 cup maple syrup
1/2 cup coconut oil (melted)
1 teaspoon vanilla extract
2 cups grated carrots
1/2 cup chopped walnuts or pecans (optional)
Vegan cream cheese frosting (recipe follows)
INSTRUCTIONS:
Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In another bowl, mix together applesauce, maple syrup, melted coconut oil, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Fold in grated carrots and chopped nuts (if using).
Pour the batter into the prepared cake pan and spread it out evenly.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before frosting.
VEGAN CREAM CHEESE FROSTING:
INGREDIENTS:
1/2 cup vegan cream cheese, softened
1/4 cup vegan butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
INSTRUCTIONS:
In a mixing bowl, beat together vegan cream cheese and vegan butter until smooth and creamy.
Gradually add powdered sugar and vanilla extract, beating until well combined and fluffy.
Once the cake has cooled, spread the frosting over the top and sides of the cake.
Decorate with chopped nuts or grated carrots if desired.
Slice and serve!