Image by jazzijava
Mmm, carrot cake. Quite possibly one of the best confections in the whole entire world! In my books, it’s second only to a hot brownie sundae as far as dessert goes – and if the frosting is dead on, creamy, tangy, and rich while being light enough to eat copius amounts of it – it takes top honours. No contest!
This cake was a unique cobbling together of fruits, vegetables, nuts and seeds make for an incredibly rich, moist (and low fat!) vegan cake perfect for either breakfast or dessert. My blend of choice this time was mango, peach, strawberry jam, pumpkin, banana, carrots, hazelnuts, pecans, almonds and raisins.
The glaze was nothing more than my standard cream cheese frosting (I actually thawed some out I had made before) that I nuked in a glass measuring cup until it was runny and drizzled overtop of the cake (which I stuck in the freezer for an hour so the glaze would set better). The measuring cup made pouring it so much easier!
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