Comments on: “Guilt – Free” Light Carrot Cake with Cream Cheese Frosting http://cookingdonelight.com/blog/2007/07/21/guilt-free-light-carrot-cake-with-cream-cheese-frosting/ Mon, 30 Jan 2012 23:15:00 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Khadijah http://cookingdonelight.com/blog/2007/07/21/guilt-free-light-carrot-cake-with-cream-cheese-frosting/comment-page-1/#comment-1202 Khadijah Fri, 30 Dec 2011 03:52:35 +0000 http://cookingdonelight.com/blog/2007/07/21/guilt-free-light-carrot-cake-with-cream-cheese-frosting/#comment-1202 Thanks so much! Those are all great ideas! And I really could use a good moisturizing face mask this time of year :) Thanks so much! Those are all great ideas! And I really could use a good moisturizing face mask this time of year :)

]]> By: Shannon http://cookingdonelight.com/blog/2007/07/21/guilt-free-light-carrot-cake-with-cream-cheese-frosting/comment-page-1/#comment-1199 Shannon Mon, 26 Dec 2011 12:55:01 +0000 http://cookingdonelight.com/blog/2007/07/21/guilt-free-light-carrot-cake-with-cream-cheese-frosting/#comment-1199 Khadijah, You can freeze them for later use (Place one egg yolk in each cavity of a clean ice cube tray. Add a pinch of salt to each yolk if you plan to eventually use them in savory recipes or a pinch of sugar if you will use them in sweet recipes. Freeze them overnight until they are solid, then you can transfer them to an airtight freezer bag or other container. To use them, just thaw desired amount in refrigerator and then mix well. They will only keep refrigerated for 3-4 days, but can stay frozen for months. As far as recipes go, most recipes that contain a good amount of eggs yolks are fairly indulgent. Think pound cake, lemon curd, creme brulee, homemade sauces like mayonnaise, Hollandaise or aioli. If you are not in the mood for a more decadent dessert, I would recommend freezing them for later use - or you can always use them to make a great moisturizing face mask!!! Mix a few tablespoons of yogurt or honey in with several egg yolks and apply a thin layer on your face. Let dry for 10 minutes, then rinse off with lukewarm water! Khadijah,
You can freeze them for later use (Place one egg yolk in each cavity of a clean ice cube tray. Add a pinch of salt to each yolk if you plan to eventually use them in savory recipes or a pinch of sugar if you will use them in sweet recipes. Freeze them overnight until they are solid, then you can transfer them to an airtight freezer bag or other container. To use them, just thaw desired amount in refrigerator and then mix well. They will only keep refrigerated for 3-4 days, but can stay frozen for months.

As far as recipes go, most recipes that contain a good amount of eggs yolks are fairly indulgent. Think pound cake, lemon curd, creme brulee, homemade sauces like mayonnaise, Hollandaise or aioli. If you are not in the mood for a more decadent dessert, I would recommend freezing them for later use – or you can always use them to make a great moisturizing face mask!!! Mix a few tablespoons of yogurt or honey in with several egg yolks and apply a thin layer on your face. Let dry for 10 minutes, then rinse off with lukewarm water!

]]> By: Khadijah http://cookingdonelight.com/blog/2007/07/21/guilt-free-light-carrot-cake-with-cream-cheese-frosting/comment-page-1/#comment-1198 Khadijah Sun, 25 Dec 2011 18:18:52 +0000 http://cookingdonelight.com/blog/2007/07/21/guilt-free-light-carrot-cake-with-cream-cheese-frosting/#comment-1198 Do you have a tip as to what to do with the egg yolks that I will have left-over after making this recipe? I can't bring myself to just throw away perfectly good food... p.s. this recipe looks great! Do you have a tip as to what to do with the egg yolks that I will have left-over after making this recipe? I can’t bring myself to just throw away perfectly good food…
p.s. this recipe looks great!

]]> By: Shannon http://cookingdonelight.com/blog/2007/07/21/guilt-free-light-carrot-cake-with-cream-cheese-frosting/comment-page-1/#comment-75 Shannon Thu, 13 Sep 2007 21:11:22 +0000 http://cookingdonelight.com/blog/2007/07/21/guilt-free-light-carrot-cake-with-cream-cheese-frosting/#comment-75 Patty, Absolutely! I would probably bake them at the same temperature, but reduce the baking time to between 18 and 22 minutes! And let me know how they turn out - I'm thinking that "Halloween carrot cake cupcakes" would be an excellent idea! -Shannon P.S. If you make cupcakes from this recipe, you may be left with a lot of extra frosting. The frosting will keep in the freezer for up to 6 months in a tightly sealed container. Let it thaw to room temperature, give it a quick beating with a hand-held mixer, and voila! No one will ever know!! Patty,
Absolutely! I would probably bake them at the same temperature, but reduce the baking time to between 18 and 22 minutes! And let me know how they turn out – I’m thinking that “Halloween carrot cake cupcakes” would be an excellent idea!

-Shannon
P.S. If you make cupcakes from this recipe, you may be left with a lot of extra frosting. The frosting will keep in the freezer for up to 6 months in a tightly sealed container. Let it thaw to room temperature, give it a quick beating with a hand-held mixer, and voila! No one will ever know!!

]]> By: Patty http://cookingdonelight.com/blog/2007/07/21/guilt-free-light-carrot-cake-with-cream-cheese-frosting/comment-page-1/#comment-74 Patty Thu, 13 Sep 2007 20:34:54 +0000 http://cookingdonelight.com/blog/2007/07/21/guilt-free-light-carrot-cake-with-cream-cheese-frosting/#comment-74 Do you think I can make cupcakes out of this recipe? (Can you tell I'm obsessed about this carrot cake?! This is my second post!) I'm thinking that an already portioned out version might help me control how much of this I eat. Maybe! Do you think I can make cupcakes out of this recipe? (Can you tell I’m obsessed about this carrot cake?! This is my second post!) I’m thinking that an already portioned out version might help me control how much of this I eat. Maybe!

]]> By: tragicw/capitalT http://cookingdonelight.com/blog/2007/07/21/guilt-free-light-carrot-cake-with-cream-cheese-frosting/comment-page-1/#comment-72 tragicw/capitalT Wed, 12 Sep 2007 04:57:54 +0000 http://cookingdonelight.com/blog/2007/07/21/guilt-free-light-carrot-cake-with-cream-cheese-frosting/#comment-72 what would the fat, cal count ect. be if you didnt have the frosting on it? what would the fat, cal count ect. be if you didnt have the frosting on it?

]]> By: Patty http://cookingdonelight.com/blog/2007/07/21/guilt-free-light-carrot-cake-with-cream-cheese-frosting/comment-page-1/#comment-73 Patty Wed, 12 Sep 2007 00:37:59 +0000 http://cookingdonelight.com/blog/2007/07/21/guilt-free-light-carrot-cake-with-cream-cheese-frosting/#comment-73 THIS WAS INCREDIBLE! I am mad at my husband for eating the last piece that I had been saving for myself as a treat after dinner! Oh well- I guess I'll have to make more! Your recipes are excellent. I'm so glad I found your site. One thing: this recipe calls for canola oil but doesn't say when to add it. I left it out completely and the cake came out just fine. Is it written by mistake? THIS WAS INCREDIBLE! I am mad at my husband for eating the last piece that I had been saving for myself as a treat after dinner! Oh well- I guess I’ll have to make more! Your recipes are excellent. I’m so glad I found your site.

One thing: this recipe calls for canola oil but doesn’t say when to add it. I left it out completely and the cake came out just fine. Is it written by mistake?

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