Carrot Cake with Cream Cheese Frosting

I would prefer to put a pumpkin recipe up here, but I haven't had the time to make anything pumpkin.

We did have a birthday, however, the request was carrot cake.

Although I admit, it's still ridiculously delicious.

Carrot Cake

3 cups whole wheat flour

2 tsp baking soda

1 TBSP cinnamon

1/2 tsp salt

1/4 tsp nutmeg

1/4 tsp ginger

1 1/2 cup honey

3/4 cup buttermilk

3 eggs

1/2 cup oil

2 tsp vanilla

2 cups shredded carrots

1 can crushed pineapples

Bake at 350˚ for 50 minutes

Cream Cheese Frosting

8 oz cream cheese (room temperature)

1/2 cup butter (room temperature)

1/3 cup honey

1 tsp vanilla

Whip all ingredients until thoroughly mixed and enjoy!

Pineapple Curry

Pineapple Curry

4-5 cloves garlic, minced

1 onion, chopped

2 Tbsp red or yellow curry (I always use yellow)

3 cans of coconut milk

2 peppers julienned (use different colors or several of the red, yellow and orange mini peppers)

1/2 head of cauliflower, chopped (optional)

1 can bamboo strips, drained

1 can pineapple, crushed or tidbits (I just decided last night that I prefer the crushed)

Sautee the garlic and onions in oil or water. Add curry. Add coconut milk, bamboo, pineapple, peppers and cauliflower (optional). Bring to a boil and simmer until vegetables are warm. Add salt and pepper to taste. Serve over brown rice. Yum. My three year old asked for it for breakfast this morning.

You can add chicken if you want. The original recipe called for it, but I don't do it. Not that this resembles the original recipe anymore...