I tried to root a piece of lemon balm that one of the gardeners brought to one of the garden meetings, and it was a complete failure. But since Thea, one of the coordinators for the group, mentioned that she had a lot of the lemon balm, I asked her if I could have a piece. She ended up bringing enough to the tour so that everybody could have one.
The day after we talked about having the tour, I got a bunch of plastic cups and stuck my strawberry runners in them. By the time of the tour, they had all (minus the two that I forgot to put holes in the cups) produced roots that were growing out of the bottom of the cups.That was my gift to the group, strawberry plants, sandwiches and carrot cake…healthy carrot cake.
Here they are after my daughter snazzied them up.
The original recipe came from Sparks Recipes, submitted by Pastor David. I did tweak the recipe just a little.
I didn’t have apple sauce, so I used the vanilla yogurt I had in the fridge. Instead of 2 cups whole wheat flour and 1 cup white flour, I used close to a 50/50 mix. Instead of using 6 egg whites, I used 5 egg whites and 1 whole egg. I added a couple tablespoons of granulated sugar. I didn’t use raisins, only because I just never did before. The only other change I’ll make next time is to add the dry spices to the flour and then mix as opposed to adding them to the liquids.
I like to make the carrot cakes on the thin side so they’re not so mushy in the middle. This recipe yielded two round layers and two loaf layers. If you’re looking for a healthy carrot cake recipe, you might want to give this one a try.