I'm back from outer space
Well the computer is back from the shop now. And purring like a kitten. Now all that remains is rebuilding the bookmarks. Basically everything is gone! Most of my major sites I will be able to find again. But the internet is vast and ever-changing!
Other than computer trouble things are good here. Chloe is a walking maniac. Although we seem to have bypassed crawling entirely. She is also at a stage where she wants to feed herself. m m m mnmmmmmmmm mhuu and type all the time. (see previous) She's getting an unfair amount of blame for the laptop crashing last time. But her keyboard obsession is really getting out of control.
Birthday party is planned for next weekend. I guess at some point I will have to order a cake! I totally don't know what kind to get. Having never planned a first birthday party before! Luckily we have attended a couple over the last couple months, and I think I have some good ideas.
Now, I am off to try and rediscover the internet
posted by (insert name here) @ 3:40 PM
3 Comments:
Wheat Free - Soy Free Carrot Cake Recipe
(This is similar to the one I made for Kale's but minus the soy flour for those who have that sensitivity as well.)
Carrot Cake - Gluten Free
contributed by Carol Fenster, Ph.D.
This cake is moist, dense and delicious. The whole family will enjoy it.
Ingredients:
1-1/2 cups Gluten Free Sweet White Sorghum Flour
1/2 cup Potato Starch
1/2 cup Gluten Free Garbanzo and Fava Flour
1 tsp Xanthan Gum
2 tsp Baking Soda
2 tsp Cinnamon, Saigon (Premium)
1 tsp Sea Salt
1/2 tsp Ginger Root (Powdered)
4 large Eggs
1 cup packed Brown Sugar
1 cup Sugar
1/3 cup Vegetable Oil
1 cup Lowfat Plain Yogurt
1 tsp Vanilla
3 cup Shredded Carrots
1-1/2 cups crushed Canned Pineapple, drained
1 cup Coconut, Shredded
1 cup chopped Walnuts-Baker's Pieces
3 oz. Cream Cheese (1/3 cup), softened
2 cups Powdered Sugar
2 Tb Milk (cow, rice, soy or nut)
1 tsp Vanilla
Preheat oven to 350°F. Spray a 10-cup bundt pan with cooking spray, set aside.
Combine flours, xanthan gum, baking soda, cinnamon, salt, and ginger together in a bowl. Set aside.
In a large mixer bowl beat together eggs, sugars, oil, yogurt and vanilla. Add flour mixture slowly until just blended. With a large spatula, stir in carrots, pineapple, coconut, and nuts. Pour batter into prepared pan.
Bake 45-50 minutes or until toothpick inserted in center of cake comes out clean. Cool on wire rack. Remove cake from pan.
Frosting: Combine 1/3 cup cream cheese, powdered sugar, milk and vanilla; beat until smooth. Frost cake when completely cooled.
Yield: 10-12 servings
as good as that sounds, it has eggs in it! Mister is allergic to eggs too :( And its darn near impossible to bake without them.
I didn't know about the eggs too. Sigh. There are all the vegan egg substitutes but I have never used them because we still get to eat eggs in this household so far. You can also do the Wacky Cake thing which uses Baking Powder and Vinegar to leaven the cake.
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