Hard to imagine that it's been 5 years.
Today my Gracie-girl turned 5... FIVE!!! That's a whole hand! Or foot! Where did the time go?
James 4:14
For what is your life? It is even a vapor that appeareth for a little time, and then vanishes away
Dear Lord, Thank you for bringing this verse to mind. I need help remembering to cherish these little ones before the vapor vanishes away. Help me to raise them so that we are glorifying to you.
Lord, thank you for giving me a husband who brings these home to his special birthday girl.
Thank you for providing for us with enough that we can give her this...
My cup runneth over...
Amen.
And now for what you've all been waiting for...
The BEST (Gluten free) Carrot Cake EVER!!!
Really it is! People RAVE over this carrot cake... they don't even know it's gluten free.
1 c rice flour
1/2 c tapioca flour
1/2 c potato starch flour
2 cups sugar (I use 3/4 c raw sugar and 1 c white sugar)
1 tsp baking soda
1 tsp baking powder
1/2 tsp xanthan gum
1 tsp ground cinnamon
4 eggs
3 c finely shredded carrots
1 cup cooking oil
Combine all dry (First 8) ingredients.
In a separate bowl beat 4 eggs. Add the shredded carrot and oil. Mix until well combined.
Add the dry mixture to the wet and mix until thoroughly combined.
Pour batter into 2 greased 9 inch round cake pans. Bake at 350 for 35-45 minutes or until toothpick inserted into center comes out clean.
Cool for 10 minutes. Invert cakes and cool completely before frosting.
Yummy Frosting:
8 oz cream cheese
1 stick butter (softened)
1 lb powdered sugar
Beat cream cheese and butter until blended. Slowly add powdered sugar.
For extra fanciness use chopped pecans around the outer frosting. (See photo)
