Easiest gluten-free carrot cake-bread-muffin recipe and 40 weeks pregnant

A lot of you has asked for our gluten free carrot cake recipe after I posted this picture of its production on the Facebook page.

Photo on 2013-04-17 at 07.35 #3It’s a fabulous recipe that I’ve made successfully many times, and I am no baker. It comes to me from my friend R, who happens to be a dreamy cook and baker. Luckily, this recipe is easy enough to translate into my culinary skill set. And it features buckwheat flour, which I love for it’s nutty, heartiness.

1 cup buckwheat flour (R has also used teff flour, with good results)
1 cup rice flour
1 TBSP baking powder
2 TBSP ground cinnamon
pinch nutmeg
1/2 tsp salt
1/2 cup agave nectar
1 cup unsweetened applesauce
1 and 1/2 – 2 cups shredded carrots  (you can even use 3+ cups w/ great results!)
1/2 cup raisins
1/4 cup lukewarm water
1 cup corn or canola oil
1 TBSP vanilla extract
I also add chopped walnuts b/c I love them and they make the end result more protein-y

Preheat oven to 400
Sift flour, baking powder, spices, salt
Mix in all the wet stuff
Pour into a 9 and 1/2″ bundt pan (a loaf pan works just fine too.  Or a square. Or muffin tins…whatever)
Bake 40-50 mins, until top appear crusty and you can insert a toothpick and have it come out clean.
Cool for 10 mins, then carefully invert pan onto a wire rack and finish cooling.




I’m writing this on what happens to be my due date with baby #2. And even though I know in my head that it’s normal to go past a due date, that I went 13 days past with J, and that I fully expected to go well into week 40 or 41 again this time, I’m feeling a bit deflated today.

Does my body really know how to do this?

Of course it does! says my confident, relaxed, birth-loving doula self.

But my 40 weeks pregnant self is a doubter. So I’ll leave you all (and my doubter self) with a little excerpt from an email that I wrote to one of my doula clients a couple of months ago:

Your body and this baby are on some mystical, goddessy, lunar schedule, and there’s some magic behind the mystery.

I really do find that births happen the way they do for a reason. It’s hard to know why before they happen, but there are so many things that have to come together for a birth–the right people, timing, environment. Who knows, maybe your baby is tuned into the time when the PERFECT nurse will be on call at the hospital. Maybe your body is waiting for the perfect day for everything to just start and work beautifully so that your labor is shorter and smoother. Maybe your kiddo is choosing a birthday that he won’t have to later share with some big douchebag in his kindergarten.
If possible, try to tap into any trust you might feel that there are larger forces at work here. And if that’s hard, go eat a doughnut. I find trust and doughnuts go together nicely.
I think it’s my turn for a doughnut.

2 thoughts on “Easiest gluten-free carrot cake-bread-muffin recipe and 40 weeks pregnant

Thank you for commenting it up. I love hearing from you.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s