I hope everyone enjoyed their holiday celebrations (or lack thereof). I wound up on the latter end, as Michael and I are far from religious (at least not organized) and he spent most of the day studying for his final exams.
So I spent most of the day home alone in my kitchen. Please, send me no pity, for I am much happier on these alone in my kitchen days than I generally am at large gatherings. And, besides, if I did not have the day alone in my kitchen, I wouldn't have such a delicious offering to share with you!
As I've mentioned before, I'm fond of Oh She Glows. It's a great blog for lovely recipes filled with beautiful pictures. Angela has an inspirational story about her food-history and path to her current way of living vegan. And, it was the first vegan blog I came upon when I was considering a change in my eating habits.
I lifted her recipe almost completely, so rather than typing it all out for you to read, I'm just going to link you there.
What I DID do differently is throw in some cloves and nutmeg, as well as, use both dried cranberries and raisins AND soaked them in some nice and tasty spiced rum :D I know lots of people on the health food circuit will tell you ixnay on the oozebay, but I am a big fan of encouraging moderation. If I weren't, how could I champion anything with icings or glazes on them? And I do have a pesky, ol' sweet tooth--YUM!
No real final thoughts, except to say that I thought this was a delightful, sweet, moist cake with just a hint of spice to it. So rather than talk, I'll just expose you to a bit of food porn from the new DSLR that the Easter bunny brought me.
|Ground Flax Seeds shaped like Oogie Boogie. . . No wonder I take so long to cook ;)|
|Freshly Grated Organic Carrots: Remember, if you grate your fingers, it is no longer vegan.|
|When using citrus zest, organic matters EVEN MORE!|
|Rum-soaked raisins and cranberries tossed with walnuts|
|Fresh from the oven Carrot Loaf|
|Lemon Glaze oozing through the nooks and crevices of a freshly baked loaf.|