A couple of weeks ago, for Eric’s 25th birthday, I made a gluten-free carrot cake with loads of brown sugar, molasses, nuts, raisins, shredded coconut, and of course cream cheese frosting. It was this recipe and ohhh so delicious. (I may have scraped out the frosting bowl with a spoon after decorating it… don’t judge me.)
Anyways, it reminded me that I really don’t make carrot cake enough! Because every time I have a piece, I’m reminded how much I love it. Glutenous or not, loaded with nuts and dried fruit or not, fluffy or fudge-y, I don’t discriminate. I’m up for any kind of carrot cake any day.… Read More »
Happy Wednesday, friends. I’m off on my weekly coffee-date-with-myself to work on digital marketing stuff, so it is indeed a happy morning. Time to myself is very valuable now that I’m a mom! And an almond milk mocha and slice of pumpkin bread don’t hurt, either.
This recipe is adapted from one of my all-time favorite cookbooks, 
Last week, I posted the recipe for my vegan and gluten-free 
Since I became interested in healthy living a few years ago, Eric has had to be on his guard against my baking experiments.