Here is an email from a lady I met at the Cherry St Winter Market:

“Here are the links for the gluten free carrot cake and icing I talked with you about at the market. It was the hit of my daughter’s birthday party. The icing I simply substituted the agave with the same amount of honey.

The cake, I marinated the carrot in 1/3 cup of honey and the chopped dates in 1 Tablespoon of honey. I did not drain off excess honey as suggested in the recipe. Then when doing the egg and coconut oil mixture, I used 2/3 cup of coconut sugar. I don’t know if this made a difference but I didn’t have quite enough coconut oil so I made it up with butter.

And I added grated nutmeg with the cinnamon and chopped walnuts. It was a hit. Hope you enjoy it too. We love your honey.

Happy holidays,
Bekah Shields”