Over the weekend, Cassie and I moved to a new home in Managua. During these past three weeks, we have thoroughly taken pleasure in spending time and getting to know our “Managuan Mom” and her extended family. We enjoyed our weekend with these individuals – going to our first $3 movie at the theater (Money Ball was great!), eating $1 enchiladas, visiting the historical city of Leon (accidentally taking the wrong bus there and turning a 1 hour drive into 4 hours), seeing the oldest Cathedral in Central America and enjoying a scrumptious Nicaraguan home cooked dinner all the while working on Spanish. The family, knowing that I love hot sauces and salsa, went out of their way to prepare several “rico” sauces. They even bought me a Costco sized bottle of Tabasco as a going away gift. We were overwhelmed with their generosity and hospitality and look forward to many more scrumptious meals together.
As a way of offering our thanks, we baked a carrot cake and made peanut butter cookies for dessert. They were a hit! In case you are looking for a healthy and tasty treat:
Gather three bowls and begin!
*Begin with the smallest bowl (S), combine: 2 cups flour, 1 tsp. baking powder, 1 tsp. baking soda, 2 tsp. cinnamon, 1 tsp. salt
*In a medium sized bowl (M), combine: 3 cups shredded carrots, 1/2 cup crushed pineapple (make sure it is drained), 1/2 cup chopped nuts (I find that walnuts are best and are also traditional), 1 cup coconut
*In your largest bowl (L), combine: 1 1/2 cups sugar, 1/2 cup oil, 1/2 cup applesauce, add 4 eggs, 1 at a time while mixing. We usually cut down on the sugar and oil, but thought we would give the “correct” recipe.
*Add dry ingredients (S) gradually to your largest bowl (L). Afterwards, stir in the ingredients from the medium sized bowl (M). Blend thoroughly and pour into a greased and floured 9x13 inch pan. Bake at 350 degrees for 40-45 minutes. Allow time for cooling.
*Frosting (optional – the cake is great by itself): 8 oz. cream cheese, 1/4 cup of butter, 4 cups powdered sugar