Re: carrot cake recipe - Heidi Jean

[Guest guest]

Can you please repost or email me the recipe? I missed it somehow,

thanks.

Jo E.

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[Guest guest]

>Can you please repost or email me the recipe? I missed it somehow,

>thanks.

>

>Jo E.

Oh, I dunno, it IS addicting ... for the record, I make NO claims that this is

healthy or anything else. It's a favorite " celebration cake " in our family.

But it is insanely rich.

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

>

>

Heidi Jean

[Guest guest]

Heidi I just have to compliment you again on a truly delicious

recipe. That is one of the yummiest, moistest cakes I've ever eaten.

When's that book coming out?! (hint, hint, pester, pester )

Dawn

> Can you please repost or email me the recipe? I missed it somehow,

> thanks.

>

> Jo E.

>

>

> --------------------------------------------------------

>

> This email communication may contain CONFIDENTIAL INFORMATION WHICH

ALSO MAY BE LEGALLY PRIVILEGED and is intended only for the use of the

intended recipients identified above. If you are not the intended

recipient of this communication, you are hereby notified that any

unauthorized review, use, dissemination, distribution, downloading, or

copying of this communication is strictly prohibited. If you are not

the intended recipient and have received this communication in error,

please immediately notify us by reply email, delete the communication

and destroy all copies.

> GORDON & REES, LLPhttp://www.gordonrees.com

[Guest guest]

>

> >Can you please repost or email me the recipe? I missed it somehow,

> >thanks.

> >

> >Jo E.

>

> Oh, I dunno, it IS addicting ... for the record, I make NO claims

that this is

> healthy or anything else. It's a favorite " celebration cake " in our

family.

> But it is insanely rich.

>

> 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

>

>

>

> >

> >

>

> Heidi Jean

Heidi

The other day you posted this carrot cake recipe, which I loved

because it's without sugar:

carrot cake:

1.5c ground almonds

1.5c shredded carrots

a bit of honey if you need it (i don't use it)

1/2c applesauce

a lot of raisins

a bit of pineapple

1 teaspoon baking soda

1/2c butter or coconut oil (more is fine)

2 eggs

1 teaspoon cinnamon

vanilla

mix it all up, add in shredded coconut too if you like (but then make sure

to add more wet, or reduce the almonds)

bake at 350 in a greased dish for 45-60 minutes - when the toothpick

is clean.

so tasty! we like it with no frosting, though you could use the NT

frosting

recipe if you really need it.

--------

Trust me, you won't need the frosting. The cake is delicious by itself.

Dawn

[Guest guest]

Wasn't that katja's recipe?

> Heidi

> The other day you posted this carrot cake recipe, which I loved

> because it's without sugar:

>

> carrot cake:

> 1.5c ground almonds

> 1.5c shredded carrots

> a bit of honey if you need it (i don't use it)

> 1/2c applesauce

> a lot of raisins

> a bit of pineapple

> 1 teaspoon baking soda

> 1/2c butter or coconut oil (more is fine)

> 2 eggs

> 1 teaspoon cinnamon

> vanilla

>

> mix it all up, add in shredded coconut too if you like (but then

make sure

> to add more wet, or reduce the almonds)

> bake at 350 in a greased dish for 45-60 minutes - when the

toothpick

> is clean.

>

> so tasty! we like it with no frosting, though you could use the NT

> frosting

> recipe if you really need it.

>

>

> --------

>

> Trust me, you won't need the frosting. The cake is delicious by

itself.

>

> Dawn

[Guest guest]

>Heidi I just have to compliment you again on a truly delicious

>recipe. That is one of the yummiest, moistest cakes I've ever eaten.

>When's that book coming out?! (hint, hint, pester, pester )

>

>Dawn

Thanks! I can't take credit for it ... it is from a WONDERFUL book by

Sax called " home desserts " ... a chef asked all his chef friends for their

favorite dessert they grew up with or cooked at home. Most of them,

amazingly, work fine GF. It's a great book because he doesn't bother

trying to make them easy or low fat. It has a lot of the recipes you

never see any more.

The book will come out when it's ready ... but you can help by

asking for recipes so I can figure out what people need (encourages

me to experiment too!). Books are like babies, they get done

when they get done ...

Heidi Jean