VVP- Carrot cake with cranberries and orange, vanilla cream icing, served with orange sauce

Welcome to the famous, amazing, wonderful and incredible – the Virtual Vegan Potluck!

This is it – the day I have been looking forward to for weeks has finally arrived! The Virtual Vegan Potluck is a gathering of more than 100 enthused bloggers, from all over the world, sharing their creative vegan recipes. Maybe you have already been working your way around the virtual vegan potluck – if so, I hope you have enjoyed some wonderful food – appetizers, soups, breads, starters, mains, drinks, and now desserts!  I am so happy I signed up to make dessert! Because….

Dessert is probably the most important stage of the meal,

since it will be the last thing your guests will

remember before they pass out all over the table” – William Powel

I love Vegan desserts and in particular Raw food  desserts make my heart beat. Apart from being sinfully delicious, they are nutritious and packed full of goodness! So go for it – eat, indulge, enjoy and be healthier for every bite.

One of my old time favorites – is carrot cake with creme cheese icing!

I have created an almost raw food version of this old time favorite, and I can’t wait to share it with you!

So lets get to it!

Carrot Cake with cranberries topped with an orange, vanilla cream icing, served with orange sauce

3 cups of grated carrots

1 1/2 cup cooked quinoa

2 oranges

1 cup of walnuts

1 cup of oats

10 -12 dates Mojol

2-4 spoons agave

1 teaspoons cinnamon

1/2 teaspoon cardamom

1/4 teaspoon nutmeg

1/4 teaspoon salt

In a bowl, add the grated carrots and the cooked sprouted quinoa, grate the rind of the oranges, and then add the juice of the oranges. In a blender, blend the walnuts and the oats till it becomes flour-like, and add to the carrots. Add the spices to the bowl and stir well. In a blender put the ingredients from the bowl and add the pitted dates, blend smooth – I needed to do it in two batches. Put it back in the bowl and add the agave and the cranberries.

Put it into a pie pan

Make the  Orange, Vanilla cream icing

2 cups of cashews ( that have been soaked for 2-4 hrs or overnight in the fridge)

1 orange

4 spoons of Agave

1 vanilla pod

Drain the soaked cashews and put them in the blender, add the juice of one freshly squeezed orange, add the agave and scrape out the vanilla bean. Put it in and blend into a smooth cream. Spread it on top of the cake and decorate with walnuts.

Serve with Orange Sauce

1 Orange

2 spoons of Agave

Squeeze the juice of the orange and add agave to make the sauce.

Sorry I had to take a bite and another one and one more …………………. and then tomorrow I will have leftovers for breakfast!

This is my contribution. Thank you for coming to the Virtual Potluck – I am thrilled you came!!

But before I let you go – lets raise our glasses and make a big heartfelt toast to the Virtual Potluck people! – The Virtual Vegan Potluck was initiated and arranged by one of my favorite virtual friends and bloggers, Annie at anunrefinedvegan!

She birthed this idea and made it possible – thank you Annie!! Thank you also to 3 more beautiful virtual friends and bloggers, Somer from Vedged Out  , Lidia from Veganbloggersunite and Jason from Jason and the Veganauts for helping make this event possible. Lots of work went into this – thank you guys you are amazing!!!

… and so the party continues the show goes on and on and on – click forward or backward as you please by clicking the “go forward” – “go back”  images below.

Enjoy and have fun

 

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41 thoughts on “VVP- Carrot cake with cranberries and orange, vanilla cream icing, served with orange sauce

  1. It’s funny. I actually prefer vanilla frosting to cheesecake frosting on carrot cake. It’s rare to find, but it’s out there. I’m glad to see someone taking up the charge for vanilla frosting on carrot cake!

    • Thanks Uru – I am always so surprised about how amazing vegan and raw food cakes taste. As you say – you wouldn’t know when you look at them and you wont know when you try them. I always thought they would be dry, tasteless and boring but no, they are deliciously good and you can’t tell the difference – you feel it 🙂

  2. never eaten carrot cake, I think I have to try this… love your photos and this is what makes people make food let’s face it. You may have a great recipe, but without good photos it’s just a recipe and not a great recipe 🙂

  3. Anne, you lovely creature. I love this and coming all the way from Denmark! I was thinking of you when I posted my aebleskiver post the other day 🙂 I adore this mostly raw carrot cake! So healthy and so delicious! Thanks so much for being such a special part of this feast! xx

    • You are so sweet, thank you!!
      Somer – did you make œbleskiver?? That is such an old Danish favorite. I am coming over to check that out! How do you know œbleskiver – do you have some viking blood in you?

  4. Now, I would have loved this if it had just been a classic carrot cake. But then you changed it up and made it with vanilla frosting. And added that decadent orange sauce. And for kicks added cranberry to the cake. And noe I LOVE it!!

  5. What a spectacular dessert recipe Anne! So very beautiful and healthy too! But of course you would bring something this sophisticated 🙂 I hope you are having a wonderful time in Denmark! XO

  6. Look at you making healthy delicious! This looks great 🙂 Very moist. I was a bit disappointed that I missed out on the pot luck but you have done an incredible job. Not that I expected any different from you!

  7. I tried leaving a comment last week but I think it went to spam! Anyways, I think your cake is absolutely gorgeous and healthy too! Wow, is all I can say! I’ve never even had carrot cake before but this looks divine!

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