I have been busy preparing my summer classes and as a result have been neglecting my blog a little. The good news is that many new dishes are being created and fine tuned in the process of designing the classes. Add to that the fact that we are moving and you get the picture how exciting things have been.

I don’t know about you but I have been craving citrus fruit and oranges lately and finding ways to add them to my food. Must be my body asking for vitamin C!

The traditional moist vegan carrot cake has been enhanced with zest and juice from juicy oranges, giving it an aromatic flagrance and unique taste. Yum! Enjoy!

DRY INGREDIENTS:                        WET INGREDIENTS:
  2 cups all purpose flour*                       1/2 cup soy milk
  2 tsp baking powder                                1/2 cup vegetable oil
  1 tsp baking soda                                       1/2 cup orange juice
  2 tsp ground cinnamon                              rind from 2 oranges
  2 tsp ground nutmeg                               1/4 cup maple syrup or agave
  1 tsp ground ginger                                   2 tsp vanilla extract
  2 Tbl anis seeds (optional)                     2 cups finely shredded carrots
  1 tsp salt                                                         1/2 cup golden raisins
  1 cup organic sugar or sweetener

*you can substitute 1/2 cup potato flour and 1/2 cup of  tapioca flour if you are allergic to gluten.


  1. Preheat the oven at 375°F
  2. Grease a square or round baking pan.
  3. Mix dry ingredients in one bowl.
  4. Mix the wet ingredients in another bowl.
  5. Slowly mix wet and into dry ingredients.
  6. Add the raisins and carrots at the end.
  7. Pour into baking dish and bake for 50mn or until a toothpick comes out clean.
  8. Let it cool off before slicing it.
  9. Serve as is, or with some homemade icing.


As a vegan chef, cooking instructor and food consultant, I am blessed to share my passion for international flavors, a compassionate world, optimal health and healing. You can't have one without the others because they are all interconnected. My culinary journey started in the South of France where I was born, then took me through Europe, onto America, then Asia and South America. I grew up eating delicious rich food my grandmother made (think creamy white and wine sauces) and fresh Mediterranean dishes my mother prepared. My family was by no mean vegetarian or vegan but we weren’t big meat eaters either. This being said, I must confess that I have had my fair share of strange things being served as food as I grew up! But I soon came to realize that it was the sauces, the marinade that tasted so good and that they could have just as well been poured over bread or tofu and it would have been just as good. You know how certain songs bring back a memory of where you were and who you were with when you heard them? Well, I seem to have a memory of food attached to pretty much every place and profound moment I have experienced in my life. It was the way love was shared and cherished all through my life so I am continuing the tradition! But the love is even more healing when there is no pain and sufferings attached to it. Be vegan, it is good for your health and the only sustainable diet for the planet.

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