And therein lies the problem, all of my information was trapped, and since I decided this summer to be more modern and keep my travel journals on the computer rather than on paper I had to choose between postponing the posts over the remaining cities, or risk forgetting to include half the things I did. Not that Australia was not memorable, but I have the memory of a goldfish and require everything to be in written form in front of me. I'd forget to go to the bathroom if I didn't write it on my daily "to-do" list. (ok, maybe not that bad, but I do have a list that I write every day that includes things such as "remember to return your best friend's phone call" and "vacuum")
The computer should be back soon and for now, I've been saved by my mom's old MacBook and have resorted to just being a blog lurker.
I think I can make it up to you though! I have cake! What's better than cake?!
I've been super busy in a fantastic way with lots of yoga training, working and feeling adult-like, and spending time with some really cool new friends. In Houston this means BBQ's and pools, and one such BBQ this last week was for a friend's birthday. She provided the veggie dogs and sausages, and an awesome topping bar, and I brought my usual gift of birthday cake! The Birthday girl requested carrot cake- LOVE. It combines my obsession with vegetables and baking so of course I was thrilled. Even though I usually throw things in a bowl with no recipe and then cross my fingers while it bakes, this one turned out really well! So I wrote down what I did and thought I'd share it with you all.
I love to make cakes for my friends too because I feel like I can teach everyone that healthy and vegan can still taste amazing. I have a tendency to bake constantly thus feeling the need to consume all of it before it goes bad. So I've had to learn how to do this without giving myself diabetes or coronary blockages and I think I've gotten pretty darn good at it.
Without further ado, here is my recipe for the healthiest carrot cake on the face of the planet that I hope you all make and eat for breakfast lunch dinner and snacks!
Unfortunately, I took no photos at the party (shame, because the hot dog bar was impressive!) but this photo from gluten free goddess's blog looks pretty close to what my cake looked like.
Gaby's Cake for Breakfast Carrot Cake:
1 cup quinoa flour (or oat flour would work too)
2 cups whole wheat pastry flour
2 teaspoons baking powder
2 teaspoons baking soda
Lots of spices! I threw in ginger, nutmeg, cinnamon, and cloves in excessive quantities.
1 teaspoon salt
1 cup sugar
1/2 cup blackstrap molasses
3 large carrots lightly steamed and chopped up in the food processor
1 mashed banana
1/2 cup applesauce
1 teaspoon vanilla extract
2 cups almond milk (next time I want to try orange juice for the liquid!)
1 tablespoon of apple cider vinegar (trust me, it helps it rise)
1 cup dried fruit of choice, I had blueberries on hand, but raisins are good too.
My go-to Coconut Frosting:
I heat up almond or soy milk on the stove top with sugar, unsweetened coconut flakes and a spoonful or two of cornstarch until it thickens. I'm sorry I don't have measurements for this because it happens to be one of those things I taste test until it seems right.
So go ahead, make and eat as much as you need to beforehand. You have to make sure it tastes good, right? :p
Then let this cool in the fridge before spreading it on top, or in the middle of layers, or however you choose. Easy as pie cake!
Final step:
Eat numerous slices. I would suggest with vegan ice cream.
