food from the weekend...

fresh snap peas, summer squash, & zucchini right from the garden...

 yumm... these were perfect in our summer chicken stir-fry! :) 

also, over the weekend, i made a "healthy(ish)" carrot cake!!!

it was so good. :)

carrot cake recipe ♥
{ingredients}

2 cups whole-wheat flour

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 large eggs

1 1/2 cups granulated sugar

3/4 cup nonfat buttermilk*

1/2 cup canola oil

1 teaspoon vanilla

2 cups grated carrots

2 peeled & grated apples

{frosting}

12 ounces fat free cream cheese

1/2 cup confectioners' sugar

1 1/2 teaspoons vanilla

{instructions}

1. To prepare cake: Preheat oven to 350°F. Coat two round baking pans with cooking spray.

2. Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, & vanilla in a large bowl until blended. Stir in carrots. Add the dry ingredients and mix with a rubber spatula just until blended. Scrape the batter into the prepared pan, spreading evenly.

3. Bake the cake until the top springs back when touched lightly and a skewer inserted in the center comes out clean, about 30 minutes. Let cool completely on a wire rack.

4. To prepare frosting: Beat fat free cream cheese, confectioners’ sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake.

*no buttermilk? just mix 1 tablespoon lemon juice to 1 cup skim milk