Since I frequent the blogs of these amazing authors so very often, I have already made about four of the pies in the book before its release date. I made a fruit pie, a nut pie, a tart, and a chocolate pie and enjoyed all of them.. But never did I imagine a cheesecake. Mostly because all of these delicious pies are so decadently amazing that none of them would be capable of ever inducing a thought of a more extravagant dessert in its diner's mind. Also because cheesecakes, seemingly by definition, aren't vegan.  But when you open a book and feast your eyes upon what you once thought of as "the impossible," you're favorite dessert you thought you'd never eat again, in its revamped vegan form, all things on Earth are now questionable. Up is down, black is white, cheesecake is vegan... Even though I was throwing a party for my friends that night, I was tempted to spend the rest of the night in the kitchen pressing graham crackers into springform pans and cranking these out by the dozen.

Alas, I withheld. 

The thing about carrot cake is that it's half the population of the United States' favorite cake. About a quarter of these cake-eaters will have their carrot cake any way you wish to serve it to them. A precise eighth likes it with walnuts in the batter, baked and stacked between layers of cream cheese frosting. Some say it's not really carrot cake unless the batter includes walnuts and raisins, both golden and non-golden, and must be topped with some carrot-shaped decoration. Some won't even eat the damn thing if a walnut comes within a 3-mile radius of the kitchen the cake was baked in. Luckily, I only had to please two of the many carrot cake-loving Americans that make up our society and settled on a triple layer cake with walnuts(and no raisins) in the batter, lots of cream cheese frosting studded with sugared walnut pieces. I included no such orange carrot-shaped decoration. Everyone knows I'm too punk for carrot decorations.