Hola! it's a hot one!
Thought I'd share last nights gourmet feast! A light salad dinner makes loads of room for dessert of carrot cake! I'm not a dairy gal however after 2 naked pieces I had to indulge.
And came to the conclusion.
The ICING MAKES THE CAKE.
Pretty unconvinced that the recipe will turn out as the batter is SO moist with all the sugar substitutes!
And in carrot cake - we trust! So happy it turned out...AND delicious! Give it a try!
2 cups spelt or whole wheat flour (can probably substitute in a gluten free mixed flour)
2tsp. baking soda
2tsp. baking powder
1 tsp. seasalt
2 cups grated carrots
1 cup of soy milk
1 1/2 cups applesauce - I used unsweetened
1 cup of maple syrup
1/2 cup crushed walnuts
**icing was made with half a container of light cream cheese, 1/2 tsp. of vanilla and 1/4 cup of organic, unsalted butter.
It's that good I convinced myself I could have it for breakfast...
Thanks Nature Moms Blog
for the recipe!
oh...and if the salad looks tasty too, that's because it is! I tend to get boring with salads and decided to jazz things up.
Grab a salad mix with herbs and preferably arugula (nice contrast to the other ingredients thrown in)...add some mushroom, sliced cucumber and fresh basil. Slice up a pear, shave in some goat cheese and toss the walnuts on! For the dressing I just wing it with apple cider vinegar, olive oil and organic honey. BEST dressing with this salad!!!
Labels: carrotcake, food, healthy, healthy eating, recipe, salad