ahhh...heavenly!

ahhh…heavenly!

A few days ago I got one of those warehouse-sized 4-flavor packs of cupcakes–and I had no problem putting them in my pregnant belly. There were coconut, red velvet, carrot and double-chocolate cakes, all deliciously moist, but topped with incredibly sugary frostings. Though they look almost too pretty to eat (almost) and I love variety packs of anything, making my own cakes give me the option of using more of the healthy ingredients and less of the not-so-healthy ones. I already have a delicious recipe for carrot apple ginger cake, so all I needed was a nice frosting to go with it.

Lemons to enhance and balance
I love using lemons in a lot of dishes, sweet or savory. Store bought cream cheese frosting is pretty sweet, so I used only a tablespoon of powdered sugar, left out the butter and relied on vanilla soy milk to add some flavor. The lemon juice rounded out that sugar and gave it a nice tarty sweetness. Adding lemon zest or orange zest made it fragrant and just about perfect!

My internet was down all day Tuesday, so what better time than to try this out? Enjoy!

Carrot apple ginger cake topped with creame cheese frosting and orange zest

Carrot apple ginger cake topped with creame cheese frosting and orange zest


Cream Cheese Frosting with Lemon or Orange Zest
You can also substitute goat cheese for the cream cheese.

Ingredients:
8oz block 1/3 less fat cream cheese, softened (about 20 min at room temp.)
1 tablespoon powdered sugar
1 tablespoon vanilla soy or almond milk
juice of 1 lemon, about 2-3 tablespoons
zest of 2 lemons or oranges, reserving 1 tablespoon

Directions:
In a small bowl, use a fork and mash cheese with powdered sugar. Stir in soy or almond milk and lemon juice, combine until smooth. If still lumpy, let sit for 5 minutes and stir again. Stir in lemon or orange zest. Spread frosting over cakes, top with reserved fresh lemon or orange zest.

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