Today’s cooking experiment was going to be a carrot cake in a mug. While it wasn’t quite a cake, it was a pleasant surprise.
Where I used to work I made dessert most every night for the 8 – 10 assisted living residents. Sometimes just for lunch or supper, sometimes for both meals. I ended up with a version of a Pumpkin Dessert that I had made dozens of times. Only better.
Here is the work recipe:
1 box yellow or white cake mix * ½ c butter, soft * 1 egg * 1 can pumpkin * 2/3 c milk * 1 c brown sugar * 1 tsp cinnamon * 2 eggs
Mix cake mix and butter. Remove 1 cup of mixture. Add 1 egg to remaining cake mixtue. Pat into a greased and floured 9X13” pan. Mix pumpkin, milk, brown sugar, cinnamon, and 2 eggs. Pour over mixture in pan. Dot with reserved cup of cake mixture. Bake in a preheated 350 degree oven for 25 min.
Cals 369; carb 61.5 g ; protein 4.25 g ; fat 15.5 g ; sodium 351 mg.
My experiment Carrot Dessert
1 egg * 1 Tbsp coconut sugar * 2 Tbsp coconut flour * 2 Tbsp almond flour * pinch salt * 1 tsp cinnamon * 1/8 tsp ginger * 1/8 tsp cloves * 1 Tbsp oil * 1 Tbsp water * 1 tsp vanilla * 2 rounded Tbsp smushed canned carrots
Lightly beat egg in mug. Stir in coconut sugar. Mix in coconut flour, almond flour, salt, and spices. Mix in oil and water. When blended add carrots. Microwave at 30% for 7 minutes.
Cals 402.5; carb 22 g ; protein 13 g ; fat 29 g;; sodium ; 123 mg
The mug dessert is a larger portion than 1/10th of the Pumpkin Dessert. So if I hadn't been greedy, and hubby had been home, it might have been a two portion treat…no, I still would have enjoyed it all myself anyway.
Thought: reduce oil by ½ and double carrots. Save 56 calories and 7 g fat. Increases sodium by 47 mg.
Cals 346; carb 26 g ; protein 13 g; fat 22 g; sodium 170 mg
Disclaimer: my dyslexia has been really messing with my math skills and I did the calculations with pen and paper. Just sayin’ the numbers could be way off., but I did double and triple check.
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