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
