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.
3 comments:
Hi Heather,
Very excited to stumble across your blog this morning. Don't worry about the cake, it would have been worse if it looked fantastic and tasted bad.
My husband and I have been vegan for seven months. The inspiration for our change was "Dr. Neal Barnard's Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs." Have you had a chance to look at this yet? He also touches on heart disease and cancer in his book. There's also more information at the Physicians Committee for Responsible Medicine.
We've also been maintaining a blog about our experiences and observations of vegan life.
Jane of VeganBits.com
Heh, I have that problem often when making special cakes and stuff. As long as it tastes good, no one cares though!
I've lurked over her a couple of times of the past months, but been lazy web buddy and haven't bothered commenting.
Your cake looks just fine to me!! And hey, it's always the taste/edibility that counts :0)
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