Happy Valentine’s!
I made this just for you. But then I ate it.
It was delicious.
Just kidding. I can’t take any credit for this carrot cake. Except for the toasted, shredded carrot on top, mixed with toasted walnuts. Those I julienned for Julia. The baker of this cake made with love. Unfortunately for her, that icing was also made with cream and butter. Something her tummy doesn’t love much at all. But the good news is that this lovely cake was made with less eggs and more carrots for a healthier, but just as sweet alternative. So even if she does help her boyfriend with the consumption at least she won’t be gaining weight. Maybe a stomachache though.
At least it’s pretty! And tastes good. Other than that who cares?
As Food to Life 
I had a great recipe for this cake, it was on allrecipes.com, appropriately named Awesome Carrot Cake. The reason I modified it was because we didn’t have all the right ingredients, but it turned dout really tasty.These are the actual modifications I made on the recipe:Instead 1 1/2 cups sugar I used an additional 1 cups of grated carrots. Also a can of crushed pineapple, and the juice! I could’ve also used apple sauce instead of eggs, but we had plenty of eggs and no applesauce, bummer!Since we had no veg oil I used a dollop of olive oil and 1/3 cups of plain yogurt, which also made the cake really nice and squishy.For the icing I used 1 cup confectioner’s sugar, 1/2 stick softened butter, and 1 8oz package of cream cheese. Then I added spicy cinnamon until it was quite beige. Toasted Walnuts and carrots seasoned with what? More cinnamon and some giner.
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oh! i love it!
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