Pre-op I used to frequent a Mexican restaurant in my area who has a signature carrot cake on their dessert menu. One day I happened to look up the nutritional information on it and almost died... one slice was 910 calories, 52 grams of fat and 107 grams of carbs. No joke! and I'd eat that after a meal of chips & salsa, tacos, rice & beans... and take an extra piece home for later. Scary!?!
This is soooo good and totally gave me my carrot cake with cream cheese frosting fix in a healthy way.
Shelly's Carrot Cake Protein Ice Cream
1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Vanilla Protein Powder
2 oz. No Sugar Added Strained Carrots Baby Food (half a regular size jar)
2 oz. Cream Cheese
1 Tablespoon Sugar Free Torani Syrup (I used SF Vanilla)
2 Tablespoons Walnuts, chopped
2 Tablespoons Raisins
Mix syrup, baby food, cream cheese together. Mix together milk and protein. Add cream cheese carrot mixture. I used this gadget to mix it up. It makes it airy and lump free. Pour into ice cream maker. Follow your machine's instructions for freezing. 5 minute before done add the walnuts and raisins. You can eat it right away it is soft serve-ish but I like to put it in the freezer (in a Tupperware) to set for an hour or so.
Highlights of the day:
* Took a super long walk and explored a new area. I stumbled on a new pet store that just opened. I hung out for awhile talking to the owner and scored tons of samples of kitty food to try and tempt my finicky kitty Rose with.
* I freecycled a bunch of things in my garage and they all were picked up. So I have a nice wide open garage now. If you haven't freecycled yet. Check it out. Good karma points, baby.
* Right now. Sipping on Dunkin Donuts home brewed coffee with a splash of Starbuck's SF Cinnamon Dolce Syrup in it (they sell it just ask at the counter) and listening to music...
Listening to: "Free Fallin'" John Mayer