I’ve tried to be consistent with my birthday food theme today (theme = must eat cake at every possible moment). After breakfast #1 (pumpkin pie flax-oat bran), the gym, and breakfast #2 (cake and frosting tasting), it was time for breakfast #3!

IMG_9470While at the gym, I got an exciting idea for carrot cake custard pudding, and I set right to work when I got home. The custard involved two grated carrots, 1/4 cup unsweetened shredded coconut, a chopped package of Peeled apricot-a-lot, and a chopped date:


The above ingredients got immersion-blended with an egg, baking powder, a couple splashes of soymilk, 1/4 package of silken tofu, vanilla, nutmeg, ginger, and LOTS of cinnamon. I poured the batter into two greased ramekins and baked for 20 minutes at 350.


IMG_9472To ice the custards, I blended some of the leftover strawberry-cake frosting from earlier today with this baby jar of Artisana walnut butter. Brillllllllllliant! But wait, by the time I finished making my carrot cake custard pudding, it was time for lunch! Hang on carrot cake, I said.

IMG_9495I was excited to eat lunch because I few days ago, Vani dropped off this package of organic wheat Ramen noodles for me to try. She had mentioned the noodles on her blog and offered to donate her other package to me when she saw how excited I got. I was excited because, growing up, I pretty much would not eat anything aside from Ramen noodles. We called it Ruthie Soup in my family because my cousin Ruthie loved to eat them when she was a baby. Whenever I went to a birthday party, I take along a package of Ramen because I didn’t like pizza! I thought the Ramen would be an ideal way to celebrate the first lunch of my 28th year.

While the Ramen cooked, I steamed a broccoli stalk and two sliced carrots and then sauteed them with garlic in canola oil. At the end of all that, I mixed everything together and had half for lunch over a big bed of arugula and topped with homemade parmesan and freshly ground black pepper:


This healthed-up version was not quite the Ramen I remember, but it was good enough!

My carrot cake custard pudding then became lunch dessert:


It was incredible!! It tasted a ton like carrot cake, and the frosting was sooooooooo thick:


I am excited I made two of these!

Now it’s time to head up to class with all my cakes. I hope they get eaten because I do not want to bring any of this stuff back with me. My freezer needs a break!

What needs a break in your life?

20 thoughts on “Caked

  1. Gina Boland says:

    Just caught up on your blog…it’s been about a week since I read it! I didn’t realize that you were done work for a few weeks now…good thing you made enough cake for yourself anyway!


  2. Dori says:

    Happy Birthday!!!!!!

    So, your carrot cake custard – OMG. Can you PLEASE make me some? That looks like my perfect texture and perfect flavors and delicious yummy mush and I really. just. need it. Need.


  3. luckytastebuds says:

    girl, you should have your own show on food network. It would be such a huge hit!!! You really have so much talent for baking and cooking…will you pleaaase audition to be the next food network star??? Jeesh your future husband is a lucky man.


  4. homegirlcaneat says:


    And can you PLEASE SEND ME SOME BAKED GOODS?! You are killing me smalls with these muffins and cakes just floating around yo blog like you own some bakery or shiiiiiiet. You so talented! I can’t even deal!



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