I’m working on a book about the evolution of dessert these days so friends have been telling me all about their dessert likes and dislikes. Actually, likes. Nobody, so far, dislikes dessert. But I’ve heard some interesting stories. For example, Carol Matyka, a friend I met at yoga – clearly a healthy person – told me that she thought carrot cake was the perfect food.
Really. Here’s how she explained it. Consider the ingredients.
Carrots – First, they’re a vegetable, and vegetables are good. Period. Plus they have all sorts of vitamins – A, C, B complex, and lots of carotene. How great is that?
Walnuts or pecans – Nuts were recently declared a good food. Because they’re rich in omega-3 fatty acids that help lower cholesterol and prevent coronary artery disease. Pass the nuts, please.
Raisins – Fruits are another good food. Raisins are actually dried grapes and, like grapes, they contain resveratrol, an antioxidant. Grapes, raisins, red wine – all good for heart health. Which is why we love them.
Flour – Flour is made from wheat. Wheat is a grain. Grains are healthy, right?
Sugar – Carbs and calories, so if you’re lacking in same, enjoy. And a spoonful of sugar makes the medicine, and life, go down a lot better.
Eggs – Eggs have returned to the good food list. They’re a source of protein, yet another good thing.
Cinnamon – Jackpot spice. Cinnamon is anti-inflammatory and anti-microbial. It is even said to boost brain activity. Smart people eat cinnamon-flavored carrot cake. Have some more.
Cream cheese for frosting – It’s dairy. Didn’t your mom tell you to drink your milk? Now you can tell her you take it in the form of cream cheese frosting.
You have to admit, Carol does make a good case for carrot cake perfection. Still, I’m concentrating on the health benefits of adding more beans to my diet. Particularly cocoa beans and coffee beans.