The end is nigh

Tuesday, November 10, 2009


Crazy woman that I am. after getting home from a long day I decided to bake a carrot cake. Been jonesing for one for awhile and was planning to make it this weekend past, but made a banana chocolate-chip bread for the boy instead.

Anywho, cue ::cravings:: Even though I can barely keep my eyes open I'm so exhausted, I mosey into the kitchen and start baking.

This one isn't being made from scratch. Just used a box of Betty Crocker SuperMoist Carrot cake mix, added in a cup of freshly grated carrots, some golden raisins and... a tablespoon of Wray & Nephew Overproof Jamaican white rum. (The fumes were so strong, I was expecting the oven to explode at any minute).


The cake is cooling now and I'm about to make the cream-cheese frosting. yum.


Project: Ass Expansion about to commence...

Blog Widget by LinkWithin

9 comments:

vanessa jaye said...

And now that I've baked the damn thing, I don't feel like eating any.

vanessa jaye said...

And (part 2) I'll be making carrot cake from scratch next time. I had to cut the cake to fit the storage container, and the texture doesn't look as 'dense' as real carrot cake. Don't know what the flavour is like.

azteclady said...

(((Vanessa)))







And if you feel your ass is large at 120lbs, I will hate you forever.

Jest sayin'

vanessa jaye said...

Ha! I didn't even notice the number on the scales. Definitely not me! *g*

Aztec, let's just say I dream of wining the lottery....

Pamela Fryer said...

I LOVE carrot cake, especially the frosting. MMMMmmmmm..... Don't worry, it's healthy cake :)

Tara Marie said...

I refuse to think that vegies add to the size of my butt, even in cake.

vanessa jaye said...

Pam & Tara, I like the way you guys think! Carrots are healthy, there's dairy in the frosting and the raisins are fruit! I feel slimmer already. ;-D

Lynn Viehl said...

My guy and I love carrot cake too, but the fat content in most recipes has kept it off our diet-ok list (even the one Cooking Light put out in their mag had way too much fat in it.) But now that there's fat-free cream cheese at the market, and I'm learning how to replace the butter & eggs in high-fat recipes with applesauce or canola oil, I'm tempted to try to come up with my own low-fat version.

vanessa jaye said...

Lynn, one good think about using the Betty Crocker mix as a jump off, I think it had a helluva lot less fat/calories than baking from scratch. But if I was baking from scratch I'd looking into low cal/fat alternatives. I used low fat cream cheese for the icing and had no problem with the taste/consistency

Related Posts with Thumbnails
 

2008 Vanessa Jaye | All Rights Reserved | Design by Katrina Glover | Back to top

You are visitor number:

web stats