Carrot cake is straight up my jam! Hands down, best cake! I love the sweet and spice! I would eat it all the time if it was available.
Given my new gluten free life, I have had to make some sacrifices and cake is one of them. Just this past weekend at my nephews birthday party I was forced to pass on the delicious Mickey Mouse cake. As hard as that was I was just glad I didn't have to say no to carrot cake. That would have just been tough. Avoidance has been my main course of action. Recently though I just had a craving for carrot cake. Maybe it was the fall weather but something made me think of it and that led to a google search... "Gluten free carrot cake recipe"
Low and behold I found a really good one and we had all the ingredients so I decided to do some baking. I usually don't bake, that is more Laura's area of expertise! Measuring is tough! I did it though and this muffins turned out awesome! The recipe that I found and tweaked was on a website, Primarily Inspired. Hats off to Kelly for the inspiration for this recipe! We just did the muffin/cupcake recipe but she has an icing that goes along with these too if you want it to be even more desserty, that's a word right???
The following morning Laura was scrolling her IG feed and stumbled across a pic from a local coffee shop and how they do a Orange, Maple Latte. She tried hard to convince me to drive 30 minutes to go get a coffee. I fought hard and told her I would just make her one instead. Since we don't really do dairy either we opted for a "keto coffee." Although given the maple syrup in it, we probably can't call it a "keto" coffee but oh well you get the idea, it has butter in it and other delicious things. This was super simple and super tasty. I have no idea how it compares the the coffee shop latte but we will do this again. It paired perfectly with the carrot muffins too. Pure breakfast bliss!
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The Cook & The Coach
Healthy is a LIFESTYLE.