Just a quick post to wish everyone (who celebrates) a happy Easter. And to ask Spring, “WHERE ARE YOU?” We’ve had Nowruz, Passover, Holi, Vernal Equinox, now Easter and well, um, it’s still rather chilly…
I saw this amazing looking carrot cake over at An Ode to Mung Beans and had to make it. However, I didn’t have any raisins, so I used cranberries instead. And I am in the U.S., so I set my oven to 350-degrees. I made the cake yesterday and iced it today. Also I couldn’t find my springform pan so I used a 9×13 inch pan instead, which meant I baked it for about 40 minutes. I ended up cutting the cake and half and making two layers.
When I went to make the icing this morning, I realized I didn’t have any lemon extract…so I looked online for other vegan icings, but nothing was as exciting to make as this one. I made a quick trip to the store to fix that and made this amazing icing. I was very happy to lick the bowl. It’s hard to see, but I sprinkled some coconut on the icing, and then grated some lemon zest directly onto the cake. I thought it was delicious.
Apologies for wacky formatting. I’m not sure what the problem is. Maybe I’ll fix it sometime.