Sunday, November 04, 2012


I wouldn't be such a great food blogger, because:
1) my house doesn't have any great natural light
2) and it always seems like it is dark outside when I make Awesome Food That Would Make a Good Blog Post
3) and I don't like to wait to eat -
4) and I'm not going to make something specifically for a blog post
5) and also, see #3, I'd probably make something specifically for a blog post and then have to eat it stat. Oopsie, that's a do-over!
6) oh yeah, and I don't have 50-gazillion cool dishes (where do people keep all their odd-shaped dishes? I feel like my kitchen is a nice size but I don't have storage for so many random dishes)
7) and there's already a lot of food bloggers, so....what's really the point?

BUT I want to tell you all about this awesome cake I made!

For my birthday, Kevin got me a KitchenAid slicer/shredder attachment for my mixer. I had been contemplating buying it for myself with my Swagbucks Amazon gift cards, and I had no idea that Kevin had gotten it for me. Total suprise on my birthday!

So of course I had to make something with my new attachment! Let's see...what can I slice or shred? Carrots! What can I do with carrots? Carrot cake! Yeah!



Yes, I'm yelling. ;-) It was so good and moist, and it didn't even need 3/4"-thick sickly-sweet cream cheese frosting. LOL

I followed this recipe, subbing in carrots for the zucchini. I've made it before, with the zucchini. Both versions are seriously yum. This time around I used 1 cup coconut oil in place of the margarine and oil. And it took about 20 minutes longer than the recipe stated to bake. Not sure why!


emerrube said...

chocolate carrot cake sounds weird, but glad you loved it. :)

Tammy said...

It does sound weird if you think about it so you shouldn't think about it. LOL Just eat it. :D

Lili@creativesavv said...

I make chocolate-zucchini bread, but have never tried chocolate carrot cake. That sounds fabulous! And what a way to pack in the beta carotene (it's healthy, so I've got to eat it).