Right Brain Food

Morning darlins!

A few nights ago I had my final potluck for my painting class. In addition to bringing several items from my Newman's Organic package, I thought I would wow the class by mixing up my very favorite spin on a vegan carrot cake. Because who doesn't love proving that vegans eat more than twigs and berries?



Save a cow--eat a carrot!

"Warning: Many Carrots Were Harmed in the Making of This Cake"

4 cups carrots
2 ripe, mashed bananas
1 (20 oz.) can crushed pineapple in juice
1/2 cup applesauce
1/2 cup egg whites (or 4 tsps. egg replacer)
2 tsp. vanilla
2 cups flour (I used half wheat and half white)
2 tsp. each baking soda & cinnamon
1/2 tsp. salt
Dash of ginger

Preheat oven to 375. Mix ingredients. Bake for 45 minutes.



Now the cake is nice and nutritious, but my favorite frosting is chemical laden, totally artificial, and incredibly addicting.



Simply mix a container of light cool whip with a package of sugar-free, fat-free cheesecake pudding mix and try not to eat the entire bowl yourself with a spoon!



*Dollops of "paint" and a paintbrush are entirely optional!

I think I should create an abstract painting using the emotions this frosting generates as the subject... Judging by the way my classmates literally fought over the last piece of this cake I have a feeling it would involve a lot of euphoric colors!

You all know I love making decorated treats like my blooming Cocoa-nut cupcakes, but what kind of decorated cakes have you made?

With Love,

Emily

*Reminder*-Only one more day to enter my Newman's Organics Giveaway! The winner of some pretty fanfreakintastic snacks will be announced tomorrow @ 7 pm PST. (Because 7 is my lucky number of course!)