I had an amazing Holiday House Concert and party last night at the home of Richard and Mary in North Boulder. The setting was perfect and the house was full of lovely new fans, great long-time friends/fans and family. I could not have had a better start to this glorious Holiday Season!

This was my very first house concert and I certainly plan to do more in the coming year! I was joined by my fabulous friends and co-writers Bob Story and Mark Oblinger who also performed their original music and helped me to make some holiday classics really unique and fun to sing and hear.

As part of the evening, I provided sparkling wines from around the globe and homemade gluten-free carrot cake. Since I was asked for it by dozens of people there, the recipe, from my mom Carole and made gluten-free by me, follows below.

Thank you to Richard and Mary especially for hosting the concert and to everyone who made the evening so very special. Happy Holidays! Lisa

Carole & Lisa’s Gluten-Free Carrot Cake

Pre-heat oven to 350 degrees
2 cups all-purpose gluten-free baking mix (I use the mix from Boulder-based Outrageous Baking www.outrageousbaking.com)
2 cups sugar
1 cup crushed pineapple (1 small can)
2 cups grated carrots
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
4 eggs
1 1/2 cups oil (canola or similar)
2 teaspoons vanilla

Sift the dry ingredients together (very important!)
Beat the 4 eggs in a large mixer or bowl with the oil and vanilla.
Add the flour mixture and blend. Then add the carrots and pineapple.
Pour into a greased and floured 9×13 pan.
Bake for 50-55 minutes. Let cool, then frost with:

1 8 oz block of cream cheese
1/2 stick butter
1/2-1 cup powdered sugar (depending on how sweet you like it)
2 teaspoons vanilla

Let the cream cheese and butter sit at room temperature (while making the cake) to get soft. Blend the cream cheese, butter and vanilla together in a large mixer or bowl with hand mixer. Sift the powdered sugar (to remove lumps) and add according to your taste. I use about 1/2 cup per 8 oz cream cheese. Frost and top with pecans if you like. Enjoy!!!!