The end is nigh
Tuesday, November 10, 2009 @ 7:33 PM
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...
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8 comments:
And now that I've baked the damn thing, I don't feel like eating any.
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.
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....
I LOVE carrot cake, especially the frosting. MMMMmmmmm..... Don't worry, it's healthy cake :)
I refuse to think that vegies add to the size of my butt, even in cake.
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
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.
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
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