I’ll be honest, I don’t take criticism well.
Some people do, but I don’t. Some people take it with a smile, shake their criticizers hand, then go become a ten-times better person. Win. For them.
But me? Nope. I keep a straight face. Maybe curl a smile…
Then I go home, and melt. And I fixate. I can’t stop thinking about what has been said.
Does it make me grow and become a better person? Maybe. It could. I guess. But darn, it’s painful.
So how do I take it when somebody tells me that they made something of mine…and didn’t like it? Well, as a baker and recipe-writer, you’d think I could let this roll off me. No two sweet teeth are the same…right?
Nope. Gotta fix it! So, I’m revisiting a recipe that I made LONG ago! I kept it very similar to the original recipe (which was posted so long ago, my blog was nowhere near what it is now), so it’s still made with no butter or oil (Woah! Score!), no eggs (wait, can you see where this one is going?) and no dairy whatsoever (well, if you leave off the Yogurt Glaze). Yup, it’s vegan. And it’s made partially with oat flour. So, really, it’s a perfect breakfast! I just made it ten times tastier. High five.
I’d recommend that you go so far as to make this spring-time cake for a family breakfast! How fun would that be? I can see it now…
“Hey there extended family that has decided to randomly visit for the weekend…I made you carrot cake for breakfast! Visit way more often please!”
Yup, you’re amazing.
So…wait a second here…did I just grow and learn from criticism? And am I smiling (because I’m eating breakfast cake)? Sure! But just this once!
Carrot Banana Cake
(makes one 9×9″ cake)
1 cup flour (all purpose or a gluten-free blend)
½ cup old fashioned oats
pinch of salt
1 tsp. baking soda
¾ tsp. baking powder
1 tsp. cinnamon
¼ tsp. allspice
1 cup smashed over-ripe banana (appx 2 large bananas)
1 cup grated carrot (appx 2 large carrots)
½ cup brown sugar
1 tsp. vanilla extract
1 Tbs. flaxseed meal
½ cup unsweetened almond milk
Yogurt Glaze (optional)
2 Tbs. plain Greek yogurt
2 Tbs. unsweetened almond milk
1/8 tsp. vanilla extract
½ tsp. granulated Stevia
~Preheat your oven to 350 degrees F. Spray a 9×9” cake dish with nonstick spray.
~In a large mixing bowl, combine the grated carrots, vanilla and brown sugar and set aside.
~Combine the flour, oats, salt, baking soda, baking powder, cinnamon and allspice in your food processor (I fit it into my mini food prep). Blend until all of the oats are fully broken down and incorporated into the dry ingredients.
~Now, to the carrots/brown sugar, add the mashed banana and flaxseed meal. Stir to combine. Then, add the dry ingredients and stir. Just before the dry ingredients are fully mixed in, add the almond milk, and stir completely. Pour the batter into your prepared baking pan. Bake for 40 minutes, or until a test stick comes out clean.
~Let the cake cool completely before cutting to serve or before topping with the optional Yogurt Glaze.
~For the Yogurt Glaze, in a small bowl, combine the yogurt, milk, vanilla and Stevia. Stir carefully. Drizzle over the cake, then cut and serve. Enjoy!
oh my gosh i made carrot juice this morning so i have all this carrot pulp leftover! i could totally use it for this recipe!!!!!!!!!!! hmmmmmmmm
Linz @ Itz Linz recently posted…#Blend2013
Look at us!! Totally in sync!!
Melissa @ Treats With a Twist recently posted…Carrot Banana Cake
oh
you had me at GLUTENFREEBLEND WORKING!
MIz recently posted…Are big bloggers cliquey?
Yummy!
Gorgeous photos and heckk yes to cake for breakfast 😉 I’m all for it!
Kammie @ Sensual Appeal recently posted…Crock Pot Recipe: Lightened Up Sweet & Spicy Veggie Curry (vegan)
Thank you girl!!
Melissa @ Treats With a Twist recently posted…Carrot Banana Cake
This looks delicious . . . and I love the idea of a yogurt glaze! Good thinking!
Michelle @ Eat Move Balance recently posted…Friday’s Five
Yum! I want some!
Jolynn recently posted…Live for the Day
Looks delicious, and I LOVE the flavors!
As much as I want people to make some of my recipes, I also DON’T want them to…because I don’t want them to say, “Um. That was gross.” So I feel ya on this…
Sarah @ The Smart Kitchen recently posted…Dark Chocolate Sea Salt Nut Butter [#MMAZ]
Yes!!! Exactly! I know that I shouldn’t make it a habit of letting the one person who didn’t like it lead to me remaking it completely, but I couldn’t stop thinking about it! Plus, it gave me an excuse to make carrot cake for breakfast…again… joke’s on her! 🙂
Melissa @ Treats With a Twist recently posted…Carrot Banana Cake
OMG – that looks amazing! You can make me breakfast anytime! 😉
Jody – Fit at 55 recently posted…Gratitude Monday & Blogging Friends; Graduation
Wow this recipe looks really delicious! Thankyou for sharing 🙂
Jan @ Sprouts n Squats recently posted…Marvelous in My Mondays #9
Brav-O m’dear!! You show them carrot banana cake haters how it’s DONE! 😉 Love it!
Heather @ Kiss My Broccoli recently posted…Blend By Number
I try not to let it bother me but we all get it from time to time. Can’t please everyone 🙂 Or people who say a recipe doesn’t work…but later admit to not reading the whole thing before they start. lol Your cake looks wonderful!
Thank you! And yes, you’re so right. I had someone recently tell me a recipe didn’t work because the whole thing tasted like baking soda because there was too much in the recipe…but baking soda wasn’t even on the ingredients list. Oh well 🙂
Melissa @ Treats With a Twist recently posted…Fabulously Fit Friday 5/24/2013
Made this for a birthday cake for both GF and non-GF people and it was well-liked! Now my sister has requested it.
Thats’s great to hear! I love it too! Thanks for letting me know!
Melissa @ Treats With a Twist recently posted…Denver Bridal Shower