Carrot Cake and Updates
Wow….is this weekend really the official start of summer?! Where has 2014 gone so far? I know I say this in every post, but I really can’t believe how fast the year is going.
I’m in the middle of my 32nd week and I’m definitely feeling like I’m in the home stretch of the pregnancy. The carpal tunnel is getting worse and I’ve really had to cut back at work and the swelling and edema is setting in. My hands don’t feel like themselves and I look down at my legs and see huge cankles and swollen feet. We’ve wanted these precious babies for so long that I’m trying not to complain, but it’s hard when your body doesn’t feel like it’s own.
Today I had my first non-stress test (NST) and will have one with the rest of my remaining OB appointments. I was hooked to fetal heart monitors and the doctor is looking for an acceleration of heart rate twice in twenty minutes to indicate that the babies are doing well. Well, the little girls weren’t being so cooperative today, they were being “sleepy”, so I had to be hooked up two different times to get the desired reading. The nurse used a buzzer like apparatus to jolt the babies into the acceleration, it was amazing how much that buzz woke them up! The other mamas having NSTs with singletons seemed to have had loud, clear heart beat sounds and mine were definitely harder to distinguish.
Since the most important things in life right now are keeping the babies in for as long as possible and working as long as I can, Hubby is really emphasizing that I take it easy and cut back on household stuff, etc as much as possible (Hubby has even curled my hair twice for me!). Therefore, I haven’t been in the kitchen cooking as much as I’d like. But, I had book club this past weekend and was really craving carrot cake. The recipe below is from one of my friends from dental school and it’s a “can’t go wrong” recipe that always turns out as long as you follow the suggestions.
-4 eggs (for at least 5 minutes, until light in color)
-Add 2 cups sugar (add slowly)
-Add 1 cup oil (add slowly)
-2 cups flour (add slowly)
-2 tsp baking powder
-1 tsp cinnamon
-1 tsp baking soda
-1/2 tsp salt
Shred 3 cups of raw carrots and mix by hand into batter. Bake in greased pan at 300 degrees for 1 hour (check and bake longer if needed)
Cream Cheese Frosting
-1 cube softened butter (1/2 cup)
-1 eight ounce package of cream cheese (softened)
-1 box powdered sugar
-1 tsp vanilla (I used vanilla bean paste instead)
Beat with mixer until smooth and creamy.
Hope you enjoy this easy and yummy recipe! Happy Start of Summer!