Dave’s Carrot Cake

This is our first Guest Post and Jared has graciously allowed us to share his famous “Dave’s Carrot Cake“recipe, if you try it we would love to hear your comments on guest posts. 
 Visit his website as well.
Thank you Jarred
Original Post April 23, 2013 Reposted May 2, 2018

About Jared

My name is Jared, and I’m still not entirely sure how I ended up living in paradise.
My partner ‘Rick’ and I (he’s shy, so that’s not his real name) are two American city boys who moved to rural New Zealand in 2006. We live on 20 acres just outside the charming wine and olive village of Martinborough, at the bottom of the North Island.

It’s a little different from where I grew up, which was the suburbs outside Detroit. I used to stay out till 5am dancing at clubs downtown, where we were frisked at the door for guns and knives. Now I get up at 5am to do yoga, write, and feed the chickens. Go figure.

carrot-cake-close-up Moon Over Martinbrough
“Dave’s Carrot Cake”

2 cups flour (For gluten free, replace flour with gluten free baking mix. I use Bakels.)
2 cups sugar
2 tsp cinnamon
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 and 1/2 cups cooking oil (I use canola.)
4 eggs
3 cups carrots, finely grated
1 cup chopped walnuts (optional)

Sift dry ingredients together. Add oil, stirring constantly.
Add remaining ingredients and mix.
Place in two round springform pans. Bake at 350 °F / 175 °C for 45 minutes.

Frosting
1 package cream cheese (8 oz / 250 g)
1/2 cup butter
2 tsp vanilla
1 pound of icing sugar! (16 0z = 453 g)

Jared blogs at Moon Over Martinborough   Link updated
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Brown Sandwich Bread with Teff Flour Gluten Free

Sometime before Christmas I decided I was going to take a page from my daughter book and change the way I eat, I decided that I would only eat when I got hungry (as it turns out thats quite often) but what I didnt know was the result in my weight. I started by just eating fruit all morning, when I got hungry along with seed crackers I made that are gluten free since they are just made with seeds, no grains. Then in the afternoon I make sure to eat protein, then more fruit and for dinner I would have a salad, a vegetable and protein. I lost 32 pounds over the next 3 months. Basically a gluten free diet, no dairy, no sugar! Brown Bread made with Teff FLour

In my quest to eat gluten free I decided that I didnt want to miss out on bread so I tired a brand of gluten free bread from the store and found it had a strange texture, no flavour, and it was dry, not to mention expensive, $6. a loaf, so I started making my own bread and found this recipe. The first was white and heavy, so this was my second recipe the I’m excited to say it meets my criteria, it has a good crumb like a regular whole wheat bread, it slices nicely and is moist. And makes great toast!

Im a recipe reader and study ingredients before choosing to try any recipe and this one had all the ingredients I had on hand except “teff flour”. There’s nothing more irritating than to have a recipe but dont have the ingredients. It has taken me a while to change baking ingredients to gluten free flours, like Brown Rice flour, Almond flour, Arrowroot, coconut flour, an all purpose gluten free flour, Xanthan gum, and for sweetening, I chose xylitol, honey, agave and maple syrup, I just did not want refined sugar.

This bread recipe works for me, moist, makes great toast and good sandwiches.

Low Carb Cranberry Almond Cookies

I decided in Dec that I wanted to try #GlutenFree recipes and at the time I did not know it would be such a transition from using traditional white or wheat flour, nor did I realize the benefits in going gluten-free on my health or weight. So I jumped in trying a few different recipes along the lines of cookies I like. One of my favorites is a shortbread cookie that is why I chose a recipe, which I thought would make my taste buds happy. And it proved to be close.
Low Carb Cranberry Almond Cookies
I have tried some recipes using almond flour, coconut flour and some of the others and at the time in 2016, I was not ready to make the change from traditional wheat flour because I found that the texture is much different than with traditional flour. It may be because it is does not have the gluten to hold the cookie together, (which is what I found out researching) but recently I have found some great recipes I wanted to try and took a different attitude toward the (texture) of these other alternative flours. I’m still experimenting and I just read on a blog that using 1 Tbsp of gelatin makes a huge difference in texture.

I found this cookie recipe, actually on Instagram and I am liking the ladies’ other recipes and I have tried several. But here is the recipe for her Low Carb Cranberry Almond Cookies and ingredients.

Note:  If you have never baked with the alternative flours and as a nutritional note, Coconut flour: 120 calories, 4 grams fat, 4 grams protein, 16 grams carbs, and 10 grams fiber, it absorbs a lot of liquid and has been suggested to use more eggs.  Almond flour: 160 calories, 14 grams fat, 6 grams protein, 6 grams carbohydrates, and 3 grams of fiber. Source  Both are gluten-free!! The main reason I have decided to make treats with these 2 flours. And because we are enjoying these types of treats we are getting more fiber, lower calories and we still can have sweet treats without feeling guilty.

Another feature is that almost all of the recipes I am finding are small batches, a good thing so I don’t feel guilty if I don’t like them, but I haven’t found that to be the case, theses cookies are not around long enough.

Low Carb Cranberry Almond Cookies

Ingredients:
¼ cup dried cranberries
¼ cup (30g) sliced almonds
1 cup almond flour
1 egg
1 tbs coconut oil
2 tbs low carb sweetener (eg xylitol, Swerve) I used xylitol

Directions

Add the almond flour, egg, coconut oil and sweetener to a bowl and mix well. Add the sliced almonds and cranberries and mix again.

Roll the cookie dough into a log, wrap in wax paper and place in the fridge for at least an hour, overnight is good too.

Preheat the oven to 350F•

Slice the cookie dough into about 12 rounds and place them on a baking tray lined with baking parchment or silicone mat. I also flatten them slightly with my fingers before baking.

Bake for 8-10 minutes until the edges start to turn brown. Leave to cool for five minutes then transfer to a wire cooling rack.

These cookies once baked are best if stored in Ziplock bag on the counter for up to 5 days. You can store in the fridge longer if they last.

Since I first started trying gluten-free recipes, one of the benefits is that I started losing weight and I don’t have that stomach bloat after eating wheat flour recipes. More to come on the weight loss

Another thing I like about theses recipes I am trying it that they are smaller batches, great for testing instead of having a huge batch to deal with. But I can tell you, the recipes I have tired aren’t around long.

12 Last Minute Easter Ideas To Fill Your Table And Baskets

Easter Is A Time To Remember
His  Love

God sent His Son to take the punishment
For all the thoughtless, sinful things we do;
Jesus gave his life because He loves us;
His love is boundless, sweet, forever true.

On Easter morn He showed He is our Savior;
His resurrection proves He is our Lord.
That is why we tell you, “Happy Easter!”
He secured our heavenly reward!

12 Last Minute Easter Ideas To Fill Your Table And BasketsWith Easter just a few weeks away I have some great ideas that you can make at home, so cute, and cost little but so much fun!!

Easter treats are a must and there are so many. Here are some cute Rice Crispy Ideas

Kelloggs-Easter-Bunny-Treats

Kids can have fun making these bunny treats with their hands and decorating
Easter Bunny Treats ™ →

Kellogg’s // Kellogg’s Rice Krispies Kelloggs-Springtime-Treats.These easy treats made with a flower cookies cutter and whipped frosting
Springtime Flower Treats™ →
Kellogg’s // Kellogg’s Springtime Treats
Rice Kripsy Easter GarlandUsing traditional rice-crispy treats , cut into small
bite size pieces and added bits of fruit you can make Garden Party Garland
Kellogg’s// Garden Party Garland


Oreo cookie suckers created by How Does She, made for adding to
Easter Baskets or an addition to a special after meal treat.
How Does She // Easter Oreo Suckers

Cupcakes for Easter, of course and kids would love to decorate these with Jelly Beans and coconut.
Fun colors fun to eat…..
Nina’s Recipes // Easter Cupcakes

Easter Cathedral only requires 3 ingredients Candi Quick,
Bunnymallows, coconut you can find more pictures and the complete directions  
Mom on Timeout  // Easter Cathedral Candy Recipe

Kids can have fun making these cute rabbits with rolls of toilet paper,
no sewing machine needed. you can find the tutorial here →
oopsey Daisy // No-Sew TP Bunnies!

This will keep the kids busy and excited to make these cute pompom rabbits.
Great addition to a tablescape Easter parties
Mom On Timeout // Pom Pom Easter Bunnies!

Easter Marshmallow Bark #easter #marshmallow #candy

Easter Marshmallow Bark so easy to whip up this fun and
tasty treat you can cut with cookies cutters in cute shapes.
Butter With A Side of Bread // Easter Mellow Bark

Easter Bunny Trail Mix looks yumcious!!  Make this and use a mason jar to store,
could also be put in those cute cupcake papers to serve.
The Melrose Family //Easter Candy

There are so many ways you can make cake balls
and I couldn’t resist, these cake balls are made with our shapes in mind,
there called
Skinny Taste // Skinny Easter Egg Cake Balls and are
low in calories and made with Greek yogurt.
She has many more recipes of interest.

 She-Knows-Hollow-Chocolate-Easter-Eggs

If your Easter baskets are looking a little empty this year,
we have just the thing to fill them up with some chocolaty goodness.
These hollow Easter eggs made of drizzled chocolate look so fancy
that no one will believe you made them at home on the cheap.
She Knows // Hollow Chocolate Easter Eggs