Happy Carrot Cake

Well, my husband has been itching to get into the kitchen to make his SCD (specific carbohydrate diet) carrot cake.  When I couldn't come up with any more excuses to keep him out of the kitchen, he sat down and I helped him make it.  Because he's minimal weight bearing, he sat at the table and I ran around gathering ingredients for him.  We make a pretty good team.  

Chad started off my mixing in 1/2 cup butter, 2 eggs, and 1-1/2 cups of honey together.  He had me sit it all on the warm stove top so that the butter would melt.  For some reason, this looks really good to me and I think I could have eaten this just the way it is.

The next step was to finely shred 1-1/2 cups of carrots (about four medium carrots).  After the fourth carrot, his arm was getting tired!

Then, he measured out 1-1/2 cups of almond flour, 1 tsp baking soda, 1 tsp cinnamon, and a pinch of salt. 

Then, all the ingredients were mixed together in a big bowel.  Look at how strong he is!

Finally, Chad put everything in a 2-quart greased baking dish.  He baked it at 350F for 1 hour and 15 minutes.  This made our apartment smell good and made it warm and cozy!

While the batter was safe and tucked away in the oven, he began working on the frosting.  He took some dry-curd cottage cheese, which is also called Farmer's cheese, and mixed it with honey to taste.  I think he used about 5 tsp of honey.  He kept it in the refrigerator until the cake came out and had cooled sufficiently.   He then coated the cake with the frosting. 

And voila, Chad's Happy Carrot Cake!

Now here's a Bible verse to sweeten your day.

Proverbs 24:13 (NASB)

My son, eat honey, for it is good,
Yes, the honey from the comb is sweet to your taste;