Carrot cake

[Guest guest]

I am making this for a party on Sunday, so thought I would write it in " the

cookbook " .

It's been posted before, but here it is again.

Decadent Carrot Cake

Mostly, I like recipes with few ingredients. This cake is an exception. However,

it is rather addicting and it has become a family tradition. This is adapted

from Sax’s excellent “Home Desserts,” which every household should have.

Bowl 1: Dry ingredients: Mix:

2 cups flour (sorghum works fine, rice flour or any GF mix would be fine too)

2 tsp baking powder

2 tsp baking soda

1/8 tsp salt

1 T cinnamon

1 tsp allspice

1 tsp nutmeg

1 tsp xanthan gum

Pulse in a blender until they are coursely chopped:

1/2 cup drained pinepple pieces

1/4 cup raisins

1/2 cup pecan pieces

1/4 cup sugar

Bowl 2: Mix in a mixing bowl:

3/4 cup sugar

3 eggs

1 cup brown sugar

1 1/4 cups oil (coconut oil is good)

1/2 cup applesauce

2 tsp vanilla

Add chopped nut mixture, blend well. Then add dry ingredients.

Then stir in:

2 cups grated carrots.

Bake in a Bundt pan (oiled and floured) at 350 til done (a toothpick inserted

comes out clean). Let it cool before you try to take it out.

I frost this with Cream Cheese frosting (below), and fill the middle of the

Bundt cake with Lemon Merangue pie filling. It is supremely rich, and you might

want to freeze some for later, after serving.

Cream Cheese Frosting

Soften:

8 oz of cream cheese, or kefiili cream.

1/4 cup butter

Beat this with:

1 cup powdered sugar

Grated zest of one lemon

1/2 tsp vanilla extract

1/4 tsp lemon extract