For the life of me, I can't remember why I decided to try making carrot cake. It's another one of those desserts that always seemed like a rip-off to me as a kid; if I could get away with only eating the frosting off the top, I totally would!
But maybe my mom mentioned carrot cake or something or I just looked at a couple of carrots too long, because a while back I got it in my head that I wanted to do a healthy carrot cake, and I did some googling and came across this banana bread carrot cake recipe from Running With Spoons.
And I'm glad I did.
You can tell from my picture that the presentation is lacking; I'm a rookie in the kitchen and I should have let the cake/bread cool longer before I attempted to apply the icing. Also I just don't care enough about presentation, honestly. I should probably work on that.
Anyway the recipe is wonderful. It uses Greek yogurt, maple syrup and bananas, quick oats and whole wheat flour, and does not use butter or oil. I pretty well followed the recipe exactly except that for the topping I made my own powdered non-sugar by putting Swerve sugar substitute and cornstarch in my food processor and then adding the lite cream cheese.
What came out of the oven 45 minutes after take-off was a moist and very delicious quick bread which I then artfully topped with that frosting, and which my family promptly gobbled up within a couple of days.
The trouble with this stuff is that it's just about healthy enough to eat for breakfast, so people around here tend to feast come morning time.
And my dad has been known to wake up in the middle of the night and raid the fridge for a piece or two, also. So just don't get too attached, is all I'm saying. These desserts are so good and so guilt-free that they don't stick around very long.
But hey, that's a pretty good compliment to the baker, right?