Recently I shared my weight loss story with the world here so I thought I would share a seasonally appropriate recipe that helped me get through the oh so tempting holiday season...on track.
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Let me warn you that these pics are straight out of the camera.
No editing.
I get lazy like that sometimes.
And I apologize for the lighting.
I always bake at night.
There is no additional charge for partaking of the always lovely tungsten glow.
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I cannot take credit for this recipe.
It is a Roni original.
And it is devine.
I modified by using a *carrot* cake mix, shredding some actual carrots into the mix,and by adding some nutmeg and cinnamon to my batter.
Brew a pot of coffee and watch them go.
Fast.
Heck, have a piece yourself.
Adding cream cheese frosting to them is totally optional.
So is licking the beaters.
Or telling anyone else in the house that you made them.
Just sayin.
* 1 box of carrot cake mix
* 2 egg whites
* 1 15 oz. can pumpkin
* 4 or 5 baby carrots (shredded)
* 1 (or more) tsp. cinnamon
* 1 (or more) tsp. nutmeg
* 1 Tbsp. quick oats (optional..used for decoration)
Preheat oven to 325 degrees.
Whisk the egg whites and pumpkin. Stir in the cake mix, carrots, cinnamon, and nutmeg. Blend until moistened.
Spray 4 mini loaf pans with non-stick cooking spray. Evenly distribute the cake batter into the pans, just about halfway.
Sprinkle the tops with quick oats and a bit of cinnamon and bake for about 40 minutes.
Cut each loaf into 8 slices evenly.
Serving Size: 2 slices = 150 calories 2g Fat 1g Fiber
"My every mortal breath, is Grace and nothing less"
