Morning Glories
"May the God of hope fill you
with all joy and peace
in believing,
So that by the power of
the Holy Spirit
you may abound in hope."
Romans 15:13
Welcome Friends!
What a delight to be up early this morning before the wind and the clouds moved in. The man across the street had a tree cut down, and the whirl of the machine and the shredding of bark brought unwelcoming racket to my repose.
The corners on my crocheted table runner kept rising in the wind and the whole episode was rather fleeting-brunch on the porch...
Cake icing is still dripping down the carrot cake in little streams of pearly white and I think I'll put the kettle on for hot water, this my second round, inside.
Homestyle Carrot Cake
3 c. shredded carrots
4 eggs
1 c. nonfat milk
1 c. organic sugar
1/2 c. packed brown sugar
2 c. flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
Preheat oven to 350. Grease and flour a 9x9 baking dish. Combine all ingredients in a large mixing bowl. Mix until combined. Pour batter into pan and bake for 40-45 minutes. The cake will be a dark golden brown.
Icing:
2 oz. low fat cream cheese, at room temp.
2 Tbs. butter, at room temp.
1 c. powdered sugar
1 tsp. vanilla
1 Tbs. nonfat milk
Beat together until smooth. Spoon onto cake (right in the pan!!) while it is still warm.
This recipe is low fat. It is just carrot cake. There are no nuts, nor pineapple, nor raisins included.
The main dish from yesterday, served with roasted asparagus, rustic wheat rolls, and a dish of fresh-hulled strawberries, together with dessert, makes an incredible brunch for your family.
Happy 100th Birthday!
Blessings,
Alis
Recipe courtesy of The Farm Chicks
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