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Joe’s Favorite Carrot Cake

Carrot Cake, Joe's Favorite!
Print Recipe
carrot cake recipeThis carrot cake is dense, moist and bursting with warm flavors. I'd recommend baking it in a bundt or similar cake pan. It can be served slightly warm, with whipped cream, a little ice cream or your favorite cream cheese icing.

 

Off label use: this makes a really great breakfast food!

Servings Prep Time
12 slices 30 minutes
Cook Time
1 hour
Servings Prep Time
12 slices 30 minutes
Cook Time
1 hour
Carrot Cake, Joe's Favorite!
Print Recipe
carrot cake recipeThis carrot cake is dense, moist and bursting with warm flavors. I'd recommend baking it in a bundt or similar cake pan. It can be served slightly warm, with whipped cream, a little ice cream or your favorite cream cheese icing.

 

Off label use: this makes a really great breakfast food!

Servings Prep Time
12 slices 30 minutes
Cook Time
1 hour
Servings Prep Time
12 slices 30 minutes
Cook Time
1 hour
Ingredients
Servings: slices
Instructions
  1. Preheat oven to 350° (This recipe seems to work as is at this temperature, regardless of elevation.) Butter baking pan if needed.
  2. Mix together dry ingredients (flour, soda, powder, salt, cinnamon) and set aside.
  3. Grate carrots and set aside.
  4. In a large bowl, cream the oil (mix with fork) into the sugar.
  5. Add four eggs, one at a time, mixing after each addition. Add pecans, mix.
  6. Add dry ingredients, a cup at a time, mixing well. Add grated carrots, mix until all ingredients are blended.
  7. Pour into baking pan, bake for 1 hour or until toothpick or cake tester comes out clean or cake springs back when pressed with a finger.
  8. Cool for about 15 minutes on a rack, then remove from baking pan.
  9. Slice and serve with your choice of a dollop of whipped cream, ice cream or cream cheese icing—or plain (my favorite).
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Quick Einkorn Kefir (Buttermilk) Biscuits

Einkorn biscuits and soup

Einkorn biscuits and my snapper chowder. Yum!

The only flour I keep in the house these days is Einkorn. After having some minor reactions to  regular wheat flour (even organic) I started researching the gluten issue. From a few different sources, I’ve learned that wheat grown in the US has been hybrid so much as the gluten is no longer recognizable to our digestive systems. On top of that, I recently heard, again from a few different sources, that Monsanto’s Roundup is being used by farmers on most wheat right before harvest:

“Common wheat harvest protocol in the United States is to drench the wheat fields with Roundup several days before the combine harvesters work through the fields as the practice allows for an earlier, easier and bigger harvest.”

roundup sprayed on wheat

Roundup and wheat.

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