|Jenna and our newest addition Denver|
Hello, gluten free world again! These little guys Jenna and our newest addition Denver who is a Red Tri Mini Australian Shepherd have been keeping me super busy as of lately, add that together with all the other things going on in our life which are all good, busy is a bit of an understatement.
So that being said I do want to ask you all a question. Isn’t he just so handsome?And I really can’t get over just how he is the best little guy ever!! So happy can you tell? I have wanted one of these little guys for some time now and finally my husband got on board with it. Yay!!!
Oh and his little side kick here isn’t she just such a cutie too?
Jenna has been super helpful it’s great watching our children be more than you could imagine they would be.
Jenna’s kindness and just authentic love for another living creature is so awesome to watch and Tyler is enjoying our newest addition as well. Thank you God for them.
I love carrot cake it is just one of my favorite. And I am so fortunate to be related to a great lady that makes it so very yummy!
My husbands Aunt Carolann makes the best carrot cake ever and she gave me the recipe, thank you Carolann! I have tweaked it into a gluten free version and am sooo happy yay!!! Here’s hoping you enjoy it like I do.
2 Tsp. salt
2 Tsp. baking soda
1 cup golden raisins
2 Tsp. cinnamon
4 cups grated carrots
1 1/2 cups walnuts
Directions: Preheat oven to 350F
In large bowl combine sugar, oil and eggs at medium speed for 2 minutes. Sift dry ingredients together, then add to oil mixture. At low speed for 1 minute add the grated carrots, raisins and nuts (fold in) Spread batter in greased and floured (use rice flour) 9X13 pan Bake at 350F for 1 hour until done.
When cooled frost with cream cheese frosting
Cream Cheese Frosting
1/2 cup butter softened
1 Tsp. vanilla
3 3/4 cup 10x sugar
1- 8oz. package of cream cheese softened
Combine cream cheese, butter and vanilla add sugar at low speed until creamy.