Intuitive Value: Carrot Cake on the Light Side

Introduction

Introduction: Mapping Out a Plan for the Rest of My Life and Enjoying the Journey

My Golden Years are an extension of the life I have lived up to retirement which began on December 1, 2011. I have organized this blog to include the top ten relevant topics shown below in the right side column in General Topics. Just click on one and you will see all that I have written on that topic. Click on the Most Current tab for chronological order of all entries.

I have addressed each topic in no particular order other than what is currently on my mind on the day I am posting. I started each topic by describing where I was when I began this blog and then exploring the possibilities of progression and any goals that I would like to meet. After that, I write about the path to reach that goal as it happens. Sometimes I just write about what is happening now.

I welcome any comments and questions either on this blog or email as I travel these paths and hope to share my growth with interested persons who may find some common elements in their own path to the rest of their life. I hope to use my skills as an appraiser for nearly 30 years to continue to observe different perspectives on a subject and reconcile into a conclusion that is of value to me. Please join me whenever you like. Email notice of new posts is no longer available so just bookmark the address.

The Blog Archive tool is helpful to find posts by year. Of most importance to me is the confidence developed in my intuitive skills over the years and it is that part of my character I am trusting to define value in my life. I believe change can be good and I can be enriched by believing in my true self using my intuition. The analytical part of my life no longer has a financial grip and I can let go of what absolutely made sense at the time in favor of what feels right now. I have done a lot of work since this blog began in 2011 and I hope you will join me as I explore this approach in My Golden Years.

Tuesday, November 26, 2013

Carrot Cake on the Light Side

Light Carrot Cake and Constant Comment Tea

Carrots planted in early August for a Fall Harvest are sweeter than those planted in the Spring, in my opinion. This year's carrots were pulled up about mid-October. Of course, it is easier to buy those wonderful little carrots in the store and I do most of the year. But carrots fresh from the garden are more special. With a good scrubbing, they may not even need to be peeled and are good plain or in salads. Many of the smaller and odd-sized ones can be shredded easily to be used in a delicious carrot cake. I have found that many carrot cake recipes have too much fat and are highly sugared. This one has less oil and sugar and is made with whole wheat flour that gives a more substantial, healthier option to this classic dessert.

Ingredients:

¼ cup canola oil, plus more for cake pan

1 cup whole wheat flour, plus more for cake pan

1 teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon salt

2 large eggs

½ cup granulated sugar

⅓ cup packed light brown sugar

⅓ cup low-fat plain yogurt

1 cup shredded, packed carrots

cream cheese frosting or sprinkle with confectioner's sugar

Directions:

Preheat oven to 350 degrees.

Brush and 8" square glass cake pan with oil. Place a waxed or parchment paper in the bottom; brush with oil, and dust with flour. Set aside.

Whisk flour, baking soda, cinnamon, and salt in medium bowl. Set aside.

Whisk eggs, sugars, yogurt, and oil until smooth in small bowl until smooth. Gently mix egg mixture into dry ingredients until moistened; mix in carrots. Scrape batter into prepared 8" square pan.

Bake about 40 minutes or until toothpick inserted comes out clean. Cool slightly. Turn out of pan on rack to cool completely. Transfer to plate and dust with confectioner's sugar for a lighter dessert.

For a layered cake with cream cheese frosting:

1 cream cheese bar softened to room temperature

1 cup confectioner's sugar

½ teaspoon vanilla

¼ cup finely chopped walnuts (optional)

Beat with hand mixer until fluffy. Cut 8"x 8" cooled cake in half. Smooth out about ½ cup of the frosting on top of one layer then place other half cake on top. Frost sides and top evenly. Sprinkle walnuts on top, if desired. Enjoy!