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- Carrot Cake #2 (Gluten-Free)
Carrot Cake #2 (Gluten-Free)
- By Scott Adams
- Published 07/26/1996
- Gluten-Free Cake Recipes (Frostings)
- Unrated
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, 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 Ann Sokolowski.
Preheat oven to 300F.
Ingredients:
2 cups grated carrots - ½ lb.
1 cup raisins
½ cup honey
1 teaspoon cinnamon
1 teaspoon powdered ginger
½ teaspoon cloves
1 teaspoon cinnamon
2 tablespoons gluten-free butter or margarine
1 ½ cups apple juice concentrate
2 cups cornstarch
1 teaspoon gluten-free baking soda
1 cup chopped walnuts
Directions:
Place carrots, honey, spices, butter and apple juice concentrate in heavy
saucepan, bring to a boil and cook over low heat for ten min. Allow to
cool to lukewarm.
Mix together dry ingredients and stir into apple juice mixture. Pour into 2 small well-greased loaf pans (may use other sizes) and bake for 45 minutes bake at 300F degrees in a well greased pan. Even better, line pan with parchment paper.
Frost with Cream Cheese Frosting:
8 oz gluten-free cream cheese
1 lb. package confectioners sugar
1 teaspoon lemon extract
Combine all ingredients and frost cake.
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