Ever crave a treat that tastes decadent but is a bit healthier? Get your veggies and good fats with this brownie-like moist loveliness.
Khashayar came up with it just before the two of us came down with COVID-19. (Here he first contracted it and here I got it too and here is how it went after this.)
Thank goodness COVID-19 hasn’t affected my ability to write and read, aside from the days it weakened my sight and energy. We’re much better, wake each morning slightly less raggedy than the one before in terms of feeling totally human.
It has a week since I’ve been able to smell and taste. If I hold my nose to a jar of cinnamon powder or a bottle of lavender oil, absolutely nothing registers. Taste is down to an occasional three notes of flavor. They’re subtle and offer no complexity. If something is super salty, ultra sweet, or blazing hot, they’ll call like old friends from a place so distant I can hardly hear them.
I tried sniffing a bottle of bleach… nearer = nothing… nearer = nothing… short of sticking my nostril right over the spout, a revelation terrified me. How easily I could accidentally truly damage myself without these two senses. How easily anyone could! My heart goes out to all who suffer this.
I try to rev my appetite by conning it that texture and temperature are flavors. My clothes haven’t gotten too baggy yet. I try not to stress over whether things will always be this way.
Ah, yes! There is indeed another note of taste I neglected to tell you about! It’s the most important one; the love Khashayar infuses into all of his cooking rings loud and clear…
Ingredients
2 pounds carrots
2 cups regular white sugar
2 cups white flour
1 teaspoon salt
1 tablespoon cinnamon
1 tablespoon nutmeg
2 eggs
1/2 cup milk
4 tablespoons melted butter
1/4 cup olive oil
Topping
2 cup greek yogurt
1/4 cup honey
1/2 cup slivered almonds
Instructions
1. Preheat oven to 350 farenheit degrees.
2. Mix together all the dry ingredients: carrots, sugar, flour, salt, cinnamon, and nutmeg.
3. In a separate bowl, beat together the eggs and milk.
4. Combine all the above with the melted butter and olive oil.
5. Pour the batter into a 13″ x 9″ x 2″ baking dish.
6. Bake for an hour or until a toothpick inserted into it comes out clean.
7. Let the cake cool.
8. Stir topping ingredients together: yogurt, honey, and almonds.
9. Slice the cake and serve with a dollop of the topping. Garnish with fresh or frozen berries (frozen like they’ve been powdered with sugar as they thaw). It also gets a nice chewy crust when heated. If you prefer it warm, don’t add the topping until it’s out of the oven.
Hungry for more? Khashayar has lots of other recipes such as a great hot soup, a crunchy salad, a fruity dessert, an entree, and this appetizer and this one.
Do you have a favorite healthier dessert?
I’m glad you are recovering. All best to you and your husband.
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thank you 🙂
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Hope you are feeling better very soon.
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thank you, Yaya – we’re well now 🙂
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Reblogged this on By the Mighty Mumford and commented:
CARROT CAKE SOUNDS JUST FINE FOR ME!
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many thanks for the reblog, Jonathan 🙂
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YOU ARE WELCOME—WOOF, WOOF
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I DON’T KNOW IF IT;S ANY HEALTHIER, BUT I’VVE HAD A HANKERING FOR RHUBARB CUSTARD PIE…!!! 😀
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that sounds delish!
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😀
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Get better soon! That cake looks like a warm hug
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thanks much, Pepper – we’re well now ❤
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Hi Daal,
You have a strong immune system and will defeat the infection. It’s all just a matter of time…
All the best!
Juergen from Loy (ÜJP)
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thanks so much for your confidence, Juergen – am glad to say we’re well now 🙂
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Yum!! Hope you are on the mend soon!!
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thank you Pam – glad to report we’re well now ❤
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💃💃💃
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