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- Brazilian Carrot Cake (Gluten-Free)
Brazilian Carrot Cake (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
This recipe comes to us from Paula Santos.
3 medium sized cooked sliced carrots
2 cups sugar
¾ cup oil
2 cups rice flour
½ cup cornstarch or potato starch
1 tablespoon baking powder
Blend carrots, eggs, sugar and oil for a few minutes, then pour mixture in a bowl, add flours, baking powder and beat. Bake at 350&DEG;F in a rectangular baking pan. Cover with chocolate sauce while its hot. Cut in squares.
4 tablespoon milk
2 tablespoon margarine
8 tablespoon sugar
4 tablespoon cocoa
Cook all ingredients at low heat until thick stirring constantly.
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