For Christmas morning breakfast (with our family of 4) my daughter requested carrot cake. I started to refuse, then thought about it and realized carrot cake is no less healthy than cinnamon rolls, pumpkin waffles and other holiday breakfasts. In fact, with 2 cups of shredded carrots and some whole wheat flour, it isn’t actually that bad for a special occasion treat.
I used a Cooking Light recipe that I’ve made several times before. I will get around to making a vegan version soon, but wanted a tried and true recipe for this occasion. It didn’t disappoint. I made it Christmas Eve while watching Love Actually with the husband as we assembled the kid’s toys. The cake tastes best cold, so it’s a good one to make in advance.
I had a couple of bites, but knew if I was going to have energy to stay in good spirits for a whole day of Christmas excitement, I needed something a little more sustaining. So, I pulled out two very traditional Christmas ingredients:
And made a bowl of miso soup with the veggies I had in the fridge.
We had a full day of food and fellowship at my husband’s parent’s house. We ended the day like it started, with a cake. This time it was a yummy homemade German Chocolate cake made with love for my husband by his mama. The husband’s birthday is after Christmas and, as do all post Christmas babies, he often gets overlooked in the Christmas craziness.
Happy Birthday Babe!
Carrot cake is my favorite cake of all time. I look like your daughter whenever I see it too; hugging the pan.