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    Scott Adams

    Brazilian Carrot Cake (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Paula Santos.



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    Ingredients:
    3 medium sized cooked sliced carrots
    4 eggs
    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°F in a rectangular baking pan. Cover with chocolate sauce while its hot. Cut in squares.

    CHOCOLATE SAUCE:
    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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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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