18 October 2009

carrot cake with sweet cream butter

When our cook put this down on the table many thoughts went through my head. Carrot cake? How did he spontaneously learn how to make carrot cake? We've lived here over a year and no carrot cake. But one of the first American recipes I taught him was banana bread--with Bob's Red Mill Gluten-Free Flour substitute of course--and he came up with the carrot idea after leafing through my Martha Stewart magazines. 

Then I got excited over the marscapone cheese on top. I'd imported some from South Africa and been trying to explain to our cook that it's sort of like a dessert cheese, un frommage douce, that's good with fruit. I was impressed with his initiative to put it on cake. (We've never fully adjusted to having a cook and having to give him direction. We rely on him to read our minds sometimes.)

But when I tasted a little bit of the "cheese" it was less sweet and more greasy than I expected it to be. Mike agreed. It turned out to be sweet cream butter. Genius! Carrot cake with thick, fresh, creamy butter. It was quite a large pat so I only spread about half of it on my slices of cake. I run so I can eat things like creamy fresh butter, but I do have my limits.

I'm exhausted today so I just plan to do some yoga. We went on a long, mountainous hike yesterday and my abs are still a little sore from my Friday workout. Lately I have not been successful in bringing my mileage up to a good base to start a half marathon training plan. I'm starting the running regime fresh tomorrow. 

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