Thanks to everyone who attended last night’s sold-out Holiday House Concert! It was great fun to perform for everyone and we also raised nearly $400 (with tickets and gin sales) for my favorite non-profit Growing Gardens.

I am so very blessed to be able to share my music, and carrot cake, with all of you! As promised, here is the recipe for my mom Carole’s famous gluten-free carrot cake. Happy Holidays!!!

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 Bella Gluten-Free-available at both Boulder King Sooper’s and online at
2 cups sugar
1 cup crushed pineapple (1 small can), drained
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 gluten-free baking mix floured 9×13 pan.
Bake for 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!!!!