In honor of my parents' visit, I made carrot cake. Normally it's a two-tiered cake, and normally, the frosting goes on nice and smoothly. However, I covered it shortly after baking, and it absorbed a lot of water, making it a bit flat and far too moist, which made frosting the cake a challenge. But it does taste good, even if it looks a little funny.
The recipe is from Dr. Pete's Eating For a Healthy Heart. He's a cardiology fellow at U of Washington. He's a vegan, a fabulous cook, and wrote this cookbook while in medical school.
One slice has 375 calories, 8 grams of fat, and 3 grams of protein.