and all weekend actually. A little nervous and pretty excited!!!
Moist and luscious, gluten-free carrot cake with cream cheese frosting is a gluten-free favorite at my house. The cake freezes well and the recipe makes one round layer cake, one 13x9-inch sheet cake or 36 cupcakes. Three cups of grated carrots add healthy carotene, a nutrient that the body uses to make vitamin A. Not bad for a cake!Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Ingredients:
- 2 cups sugar
- 4 eggs
- 1 1/2 cups light olive oil OR your favorite vegetable oil
- 2 cups all-purpose gluten-free flour mix (see notes)
- 2 teaspoons baking soda
- 2 teaspoons gluten-free baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup chopped nuts
- 3 cups freshly grated carrots
- 4 tablespoons unsalted butter
- 3 ounces cream cheese
- 1 teaspoon vanilla extract
- 2 1/2 cups gluten-free powdered sugar (See note)
Preheat oven to 350° F / 176° C
Use two round 9-inch cake pans, one 9x13 pan or 36 muffin cups for this recipe. If using round cake pans, lightly grease and place a circle of parchment in the bottom of the pan for easy removal. Use paper lining cups if making cupcakes.
- Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add oil and vanilla and beat just until smooth.
- In a separate bowl combine gluten-free flour mix, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.
- Stir in grated carrots and nuts. Pour the batter into prepared pans.
- Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. For muffins, reduce baking time to 30-35 minutes or until they pass the toothpick test. Cool on a wire rack.
- While cake or muffins are cooling place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar and beat until smooth and creamy.
- When cake is cool frost.
It hurts sometimes when you’re healing. It’s the sensation of your heart growing bigger. It’s the feel of your old scar tissue breaking up and stretching. It’s the tight and fearful knots of emotion opening up and learning to relax. Those old hurts were actually shrinking your heart with tension, the way tightness in the back can curve and distort the spine.
I know it hurts, but you can learn to experience these feelings as intense sensation and simply surrender yourself; trusting that a new and better you will soon emerge. Fear and resistance will increase the pain. Love and acceptance will ease it.
Let your Heart open wide.
You’ll be opening up more room in your life for love.” —Dorothy Mendoza Row (via heartmindspirit)