My first time eating carrot cake (well actually zucchini cake) was in the beginning of fall a few years back in Quebec. We’ve got family there. Our host had replaced carrots with zucchinis because she had so many in her garden that she didn’t know how to get rid of it. Side note: it tastes almost the same as carrot cake and the ingredients are very similar. I remember asking her right away the recipe because her cake was scrumptious and ended up eating half of the cake on my own...
One of the best feelings in the world is to wake up on a Sunday morning with the smell of freshly baked cinnamon rolls. I’ve followed the recipe of the Vegan Queen – Angela Liddon – step by step, except for the vegan cream cheese frosting as it would have been too sweet for me. Her blog “Oh She Glows” is a gold mine of delicious recipes I will probably never get tired of. What about you lovely people, what are your favorite cooking blogs!?
I’ve kept my breakfast routine very simple lately and for a good reason….I can’t really stand complex/strong tastes in the morning and toasted bread with vegan butter is about the only thing I can swallow. However for the weekends, I love starting the day with something a little bit more fancy than just bread while I watch my favorite French show (On n’est pas couché) to keep myself up to date for my next Skype session with my family!
I’m a big fan of carrot cakes. And muffins too. So I thought why not making a combination of the two? This recipe is super simple and deliciously flavored with cinnamon. The walnuts add the perfect crisp texture and the carrots your daily dose of vitamin C.