Last night I went to one of the most fun birthday parties I’ve ever been to. Seriously. It was a full-on love fest. Everything about the evening was absolutely wonderful…culminating with a three-course vegan dinner.…MAJOR Silver Lining!
Santa Barbara based Duo Catering and Events fed us the most amazing food. Anyone who boo-hoo’s vegan food ought to start with a dinner prepared by the indomitable founding partners Brian Congdon and Ashley Transki. They are sooooo amazing!
Just when I thought I couldn’t eat another bite, out came the birthday cake. Carrot cake. The best carrot cake I’ve EVER had. Ever. (And I’ve had a whole lotta carrot cake!)
Ashley and Brian generously agreed to share this magnifico recipe with us on The Silver Pen (Silver Lining! Silver Lining! Silver Lining!). Yes, I’m made it the day after the party. It’s THAT GOOD.
Now, this recipe has more ingredients that I usually use; however, let me just say that it is worth every single ounce of effort and love to make this drool-inducing delight.
I seriously hope that you enjoy it as much as we are!
* A little disclaimer: though this recipe is vegan, the ingredients in this recipe aren’t exactly healthy, e.g., white flour, canola oil; however, I come from the school of thought that it’s ok to jump off the wagon every once in a while and enjoyyyyyyyy deliciousness.