Hi friends! I’m happy to be back on the blog, working, writing, filming, and creating new recipes and content for you guys. If you’ve been following along, then you know March was absolute hell for us.
Our precious dog Harley was diagnosed with Osteosarcoma (a rare and malignant bone cancer.) After going back and forth to multiple vets, we finally decided on a treatment plan that works for us. Harley got his leg amputated last Wednesday and to say we’ve been given a preview of what parenthood is like would be an understatement. I haven’t slept in over a week, I wake up multiple times per night to check on Harley and make sure he’s sleeping on the proper side. The first few days back were rough, but now he’s getting back to his boo-dog self again. He wants nothing more than to jump on the couch and sleep in our bed. We started a Go Fund Me page for Harley because we cannot afford his treatment plan ourselves. If you would like to donate you can do so here:
We are a quarter of the way into our donation goal and we couldn’t have done any of this without this communities amazing support. We are SO grateful to everyone who’s donated to Harley’s cause. We still have a long ways to go, but we are positive in Harley’s recovery and the treatment plan we picked. Will get his biopsy results back in a week or so and I’ll update everyone then at that point. Things have been really rough for us and we cannot imagine life without Harley. He is a big light in our lives and we hope we get the honor of keeping him with us as long as possible. Okay, I need to change the subject before I cry now.
Harley’s diagnosis made me realize just how short life really is. And how fast time flies. Which is why we’ve decided to start trying for a baby this month! Crazy right? Just me typing those words are wild and terrifying to me. Y’all know I have real fears surrounding pregnancy, but watching all of my friends have babies left and right, I know I can do it too. And it’s time. Something feels like it’s missing. It’s my turn to experience what all the mama’s around me talk about. I’m excited about all of the things pregnancy will bring and I have a very positive mindset around getting pregnant. I have to, or else I go to the dark side and life has taught me this month that there isn’t time for that.
So now that you are all caught up in the land of Genevieve, let’s talk about these healthy carrot cake bundt cakes. OMG they are SO good! They are super easy to make and if you don’t have a bundt cake pan, don’t worry, you can simply use a cake loaf pan and make a carrot cake loaf and it will be just as delicious. I also got asked a lot of questions on my stories about whether or not this can be made with almond flour to make these gluten-free and the answer is yes! All of my recipes have been tested gluten-free so feel free to swap where appropriate.
Alrighty friends, I have a new recipe video I’ve got to film for you guys, so get to baking and enjoy these delicious carrot cake bundt cakes.
Code Removedprint recipeHealthy Carrot Cake Bundt Cakesby Genevieve April-9-2018I put a healthy spin on traditional carrot cake with my healthy carrot cake bundt cakes. These are super easy and fun to make!Ingredients
- 2 cups Organic flour
- 1 tablespoon Cinnamon
- 2 teaspoons Baking Soda
- 1 teaspoon Himalayan Sea-Salt
- 1 cup Coconut Oil (Melted)
- 2 cups Organic Coconut Sugar
- 1 cup Organic Raisins
- 1 cup Organic Shredded Carrots
- 1 cup Chopped Pecans
- 4 Eggs
- 1 block Frosting: Cream Cheese (Softened to room temperature)
- 1 cup Organic Powdered Sugar
- 1 tablespoon Vanilla Extract
InstructionsPreheat oven to 350-degreesMix flour, cinnamon, baking soda, and Himalayan sea-salt together in a large mixing bowl.Next, add the melted coconut oil, coconut sugar, raisins, shredded carrots, eggs, and chopped pecans and mix again.Add the carrot cake batter to a greased bundt cake pan and fill each bundt cake slot to the top.Bake at 350-degrees for thirty minutes or until browned.Frosting: Mix 1 block of softened cream cheese, vanilla extract, and organic powdered sugar in a stand mixture until nice and creamyRemove bundt cakes from the oven, and let coolOnce the bundt cakes have cooled, you can add your frosting and additional toppings of choice (I used more shredded carrots, chopped pecans, and cinnamon.)DetailsPrep time: 15 minsCook time: 30 minsTotal time: 45 minsYield: 8 servings