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Martha's Carrot Cake (Gluten-Free)
http://www.celiac.com/articles/677/1/Marthas-Carrot-Cake-Gluten-Free/Page1.html
Scott Adams

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. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/26/1996
 
This recipe comes to us from Martha in NM. 2 ½ cups rice flour ½ cup tapioca flour

This recipe comes to us from Martha in NM.

2 ½ cups rice flour
½ cup tapioca flour
Dash salt
2 cups sugar
2 teaspoons gluten-free baking powder
1 teaspoon baking soda
3 teaspoons cinnamon
4 eggs
2 cans/jars carrots (14 ½ oz. drain & save juice)
¾ cup oil
¾ cup carrot juice
½ cup chopped nuts (never tried it with nuts)

Throw everything in a bowl and beat for a good 5+ minutes with electric mixer. Bake in BUNDT pan at 335F for 1 ¼ hours. This is a large cake. For frosting mix Cool-whip and gluten-free cream cheese or dribble we with favorite frosting or just sprinkle with powdered sugar when cool.