Caramel Carrot Cake Sundae

Easter is over.  Has everyone climbed out of their candy coma??  I ate almost an entire bag of Starburst jelly beans.  I don't know what's worse:  That I ate that many jelly beans or that that's what I had for dinner.

Have I told you the story of last Easter??  I haven't?

Well, last Easter, Scott was here and the weather was sufficiently spring-like.  If you count 50 degrees as springy.  We do in these parts.

I think we went to church.  We had some friends over for dinner.  We made chicken cordon bleu, grilled some shrimp, and toasted some sugar snap peas with almonds.
We.We.We.

I miss being part of a "We". sigh...

Anyway, pity party over.

Scott also lost my car keys that day.  Our electric start was attached to that key ring.  Along with a house key.  Poof.  All gone.  It's a long story and we both had a part in it, but we eventually shelled out $150 for a new electric start.

This year, I used a carrot cake box mix to make mini-cupcakes for my students.  They thought it was the best thing ever, as they do with most of the treats I give them.  They're nice like that.

I now have a freezer full of leftover carrot cake.  This was supposed to be a milkshake.  But I didn't feel like getting out the blender.  I have one of those sweet tooths where nothing can EVER be too sweet for me.  So this fit the bill.

Caramel Carrot Cake Sundae
makes one sundae

3 scoops vanilla ice cream or fro-yo
1/4 cup warmed caramel sauce
1 slice carrot cake, preferably frozen, cut into chunks (yep, icing and all!)

Put the ice cream and chunked cake into a bowl.  Top with the warmed caramel sauce.  Because I like my ice cream sundaes "extra-gooey", I put the whole thing into the microwave for 10 seconds.

It was delicious.

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