Another week goes by. Been a relatively fast week I suppose. Last weekend seemed like a blur; being away really makes time go by so much faster. This last week was the 3rd last week of school. 2 more to go. 3 non-cumulative 2 cumulative tests left. April 19 can't come any sooner. That's my last exam during exam period, and it has to be a 7pm one. At least it's non-cumulative.
With so little time left to school, I really should get going on my studying and bonus assignments. Instead, I have taken the last hour off. Baking, cleaning the kitchen, sweeping the floor. And now writing. I figured I'm going to have to get up soon anyway to take the carrot cake out of the oven, I might as well do something else so I don't interrupt my studying too much. I still have to make my way to the liquor store to return some bottles. I also had plans to do the recycling. I also had a thought of going for a run because it is clear blue skies outside. I have managed to stay in all day still. It's almost 4pm. All these beautiful plans never really work out... Ah well.
Even though there's so little time left for school and the fact that I'm not doing the best in any of my classes, I'm surprisingly not that stressed about it. I'm just kind of coasting through. Doing what I can. Not getting enough sleep still. There are some things that are worth trading off for sleep sometimes, like talking until 2am with an absolutely incredible guy even though you know you have to get up in 5 hours.
Let's cut to the chase shall we?
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| The kitchen right after I have put the cake in the oven. |
Carrot cake. It sounds healthy right? The moist carrot cake with the thick white frosting sitting on the shelf in a bakery that's calling your name every time you walk by is healthy right? It has carrot in it! Well... I'm sure it's not news to any of you, that deliciousness may sound healthy because it has carrot in it, but it is a sugar butter concoction of happiness. Yes, I'm happiness, it makes me happy. But, since we can't be having sugary butter concoctions all the time, I have devised a healthy, gluten-free version. I also added some icing onto half the batch for my gym buddy Branwen. She has driven me to and from the gym countless times and this is my little something for her. And since we go to the gym, I can add the icing sugar on top for an extra kick.
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| Iced carrot coffee cake for Branwen! |
Again, I came up with this recipe all on my own and crossed my fingers praying it will work. And it did!
Gluten-Free Carrot Coffee Cake
Total time: 50 min
Actual working time: 10 min
Oven temp: 350F
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| Note the size of the carrot! |
1 1/2 cup all-purpose gluten-free flour
1/2 cup garbanzo bean flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
3/4 cup finely grated carrot (about 1 medium)
1/2 can of crushed pineapple, drained (14 oz can)
3 eggs
1/2 cup applesauce
1/4 cup maple syrup
1/2 cup plain yogurt
2 tbsp oil
1. Mix all the dry ingredients (flours and such).
2. Mix in the carrot and pineapple, coat it thoroughly.
3. Beat the eggs then add all the rest of the wet ingredients and beat together lightly.
4. Mix the wet into the dry ingredients until just mixed together.
5. Pour mixture into a greased 9" square pan
6. Bake at 350F for 40min
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| Voila! |
**I was totally going to add raisins and I was an airhead today and completely forgot. If you do add raisins, it'll add a little sweetness to it too. Be sure to microwave the raisins in some water and let soak until they're plump before you add them!
NOTES FOR IMPROVEMENT:
1. Add them raisins if you don't want to add more maple syrup.
2. Save the pineapple juice, reduce it so it thickens a bit. Poke some holes in the cake right when it comes out of the oven, then drizzle the concentrated pineapple juice for extra sweetness and moisture.
3. Perhaps add a little more yogurt (1/4 to 1/3 cup) if you want real moist cake.
Happy healthy eating!
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| I took this piece out as soon as it came out of the oven :) |
