I created a recipe for a vegan carrot cake this week, and although I have imagined the cake to be prettier, its taste is incredible! Deliciously moist (which is why the cake didn’t turn out great in the photos: The dough is so moist, it’s hard to slice it) and full of flavour. Perfect for your Easter coffee table: my vegan carrot cake!
I guess I chose the entire colour palette for today’s delicious, simple and quick recipe: an Autumn harvest salad with amaranth and roquefort. Plus, there’s oven-baked squash, sweet grapes, fruits cranberries and crunchy hazelnuts, too, so let me warn you: You may never want to eat a different salad in your life again!