Cake · Recipes · Sweets

Hoppy’s Favorite Carrot Cake

In High School, I had a teacher who would occasionally go off topic. Now, I know what you’re thinking. Don’t all high school teachers do that? Yes. But this teacher was especially talented at it. To make a long story short, they bounced out of their seat one day and wrote a carrot cake recipe on the board. Don’t ask me why, because I don’t remember. All I know is that this teacher wrote down a recipe for one of my favorite desserts ever, and I studiously wrote it down.

That said, I’ve never actually made this recipe before, because this is no ordinary carrot cake. The teacher absolutely vouches for it, but it’s “healthy”. You know what I mean. Unconventional ingredients. Nothing too outlandish, just a couple different types of flour. This teacher loved exercise as much as you probably love food, so I think they came up with this recipe as a way to indulge without ruining their fitness efforts. Trust me, though, when I say I wouldn’t share a recipe without thinking that it’s worthy of being shared. Let me know if you try it out!


Hoppy’s Favorite Carrot Cake


1 ½ cups spelt flour
½ cup almond flour
2 tsp baking powder
½ tsp salt
1 tsp ground cloves
2 tsp cinnamon
1 tsp allspice? (their handwriting was hard to read here… all I know is there were two L’s next to each other)
1 cup sugar (or stevia)
1/3 jar applesauce
3 eggs
1 bag raisins
2 grated carrots
1/4 cup walnuts (smashed – optional)

*Note: You can’t have a carrot cake without cream cheese frosting, but I don’t have one to recommend to you yet. Stay tuned, and comment the link to the frosting recipe you used!


  • Preheat the oven to 350°F.
  • In a bowl, whisk together the flours, baking powder, salt, cloves, and cinnamon.
  • In a larger bowl, combine the applesauce, eggs, sugar, raisins, walnuts, and carrots.
  • Stir the dry ingredients into the wet until just mixed.
  • Bake in a greased pan. Hoppy didn’t say for how long, so you’ll have to go by when it smells done until I test this out myself. At least 15 minutes, likely more.
  • Once it has cooled, frost generously with the cream cheese frosting of your choice.


Family Favorites · Soup

Crockpot Chicken Chili

After a long day at church, you don’t want to get out a chopping board. You want to eat something right away. That’s the thinking behind this simple, cooks-in-the-crockpot-all-day soup.


We’ve eaten this meal so many times, I actually got tired of eating it.


Of course, it didn’t take long before I wasn’t tired of it anymore. And if you try this recipe, you’ll find out why.


Crockpot Chicken Chili

Makes: 6-8 servings


2 chicken breasts
3 cups chicken broth
2 cans white beans (don’t drain)
1 cup frozen corn
1 tbsp olive oil
minced garlic (optional)
banana peppers (or any diced spicy peppers – optional)
squeeze of fresh lemon
1 tbsp salt
(Shredded cheese and tortilla chips to garnish, optional)


    •    Put all ingredients into a crockpot and stir.
    •    Cook on low heat for 6-7 hours.
    •    Remove the chicken breasts and shred the meat.
    •    Put the chicken back in the crockpot.
    •    Stir and serve. Garnish with cheese and tortilla chips.

Breakfast · Recipes

Mom’s Oatmeal Cinnamon Pancakes

Your mom probably surprised you with pancakes on some mornings too, right?


My mom is the pancake queen. It’s not that we have pancakes often, it’s just that when we do, she tries out a new recipe each time. In the same way that you can’t strike gold without digging through a bunch of piles of dirt, you can’t find the perfect pancake recipe without trying out gazillions of boring recipes.

Thanks to my mom, the work’s been done for you. These pancakes will blow your mind taste buds. You don’t have to chop any fruit. You don’t have to use truckloads of sugar. You don’t even have to use white flour. You can use milk, buttermilk, or yogurt depending on what you’ve got in your fridge. Basically, I should stop describing it and just hand over the recipe. That’s what you came here for, right?


Mom’s Oatmeal Cinnamon Pancakes

Serves: 4-6


1 cup rolled oats
2 cups buttermilk (or yogurt or milk)
1 tbsp canola oil
2 eggs
2 tbsp brown sugar
1 tsp vanilla
1–1 ½ cups flour (whole wheat optional)
1 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda


  • In a large bowl, combine oats and buttermilk and let stand for 2 minutes.
  • Beat in the oil, eggs, sugar, and vanilla.
  • In a small bowl, combine the flour, cinnamon, baking powder, and baking soda.
  • Stir the dry ingredients into the wet ingredients until just combined.
  • Heat a large, slightly oiled pan at medium heat. Pour ¼ cup of batter for each pancake and cook for 1-2 minutes on each side.