Don’t eat this, stay away from that, too much of this killed lab rats in a double blind, peer-reviewed study….I get it. Food can be so confusing sometimes. All natural, 100% natural, Free-range, organic, NON-GMO, Grass-fed, Vegetarian fed, Cage-free, Gluten free, Vegan, Honey Vegan (wait, what?!). I can hear the screams loud and clear…“Why, why do they do this to me?”
I hear you and I am not even going to address any of these labels right now but rather tell you to eat cake! Even the frosting. Lick it off the knife as you spread it, fight over who gets to lick the beaters, and definitely, most definitely, cut yourself a piece that breaks all serving size rules.
Life is short. The world of sport is demanding and can all too easily consume your thoughts, money, friendships and free time. You likely will not remember the time you nailed your tempo run on Wednesday morning at 5am the second season of your triathlon career. But, making the time to invite your training buddies over for a drink and dessert will create memories, laughter, and strong bonds that will possibly last a lifetime (even when your body begins to fail). Invest in people, more than your bike, sacrifice for friendships in spite of the potential training consequence and say yes to the experiences you will gain EVEN as you eat cake! 🙂
Now, you didn’t think I was gonna give you some cake recipe that really had no redemptive value to it, now did you? I mean really, I am the one who called sardines to your attention and some of you actually put it in a smoothie…EWW! This cake is something that while on vacation in California right now, I have made 2 of them because its the one request of the friends I am staying with. We have so many memories wrapped up in this cake AND its just ridiculously good. So, do yourself a favor, call your friends or family, make some cake and enjoy!
Gluten Free Carrot Cake
2 C. Gluten Free Flour Blend**
Cream Cheese Frosting
1 pkg. cream cheese
**My gluten free flour blend is as follows ¾ c. sweet sorghum flour, ¾ c. almond meal, ¼ c. coconut flour, ¼ tapioca starch. You can also use unbleached, all purpose flour if you don’t want it to be gluten free.
Preheat the oven to 350 degrees and prepare a 13×9 pan by coating the bottom with oil and dusting it with some GF flour. In a large mixing bowl, add eggs and coconut oil and beat until light and airy. Add the honey and molasses and mix well. Separately, in a medium size bowl, add the GF flour, baking soda, salt, cinnamon and nutmeg and mix until combined. Add the dry ingredients to the wet ingredients and beat (if using an electric mixer) for a couple of minutes until all the ingredients are incorporated. Then add the carrots, walnuts, coconut and pineapple and mix well. Pour the batter into the prepared pan and then place in the oven for about 40 minutes. The cake will look quite brown, but will be moist on the inside. Place a toothpick in the center to check for doneness. Note: This cake is hard to overcook, but EASY to undercook. Don’t be too concerned about the dark brown color, it will still be moist! I often cook mine for 45 minutes and its still fabulous! Once the cake has cooled, you can frost it with the cream cheese frosting. AMAZING!!
Thanks for joining me on another Foodie Friday! Food is a constant journey that takes you to new places… & I love being part of your journey.
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