Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams

    Carrot Cake #2 (Gluten-Free)

    Scott Adams
    0
    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Ann Sokolowski.



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    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.

    0

    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • 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.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    250 grams gluten-free dark chocolate
    125 grams butter
    110 grams caster sugar
    ¼ cup strong fresh coffee (can omit if you dont like coffee - add a flavoring e.g. vanilla essence/almond essence)
    4 eggs separated
    125 grams hazelnuts (ground)
    Icing sugar to sprinkle over cake. Can serve with thick cream, or cover with melted chocolate.
    Combine chocolate, butter, sugar & Coffee in saucepan and stir over LOW heat until dissolved. Remove from heat and stir in egg yolks and nuts. Whisk egg whites until firm and fold gently into chocolate mixture. Pour into a buttered 20cm baking pan. Bake for 1 hour (or until the skewer ...

    Scott Adams
    2 cups gluten-Free Flour
    2 cups sugar
    1 teaspoon xanthan gum
    2 teaspoons cinnamon
    ½ teaspoon salt
    1 teaspoon baking powder
    2 teaspoons soda
    4 eggs
    2 cups grated carrots
    1 ½ cups of oil
    1 teaspoon vanilla
    1 small can crushed pineapple (drained)
    Mix dry ingredients. Add other ingredients and mix well. Bake in three 9-inch pans (greased and floured) at 350F. for about 25 minutes or until done. Let cool and frost.
    Frosting
    Ingredients:
    125 grams cream cheese.
    2 tablespoons of butter or margarine.
    250 grams icing sugar.
    1 teaspoon lemon rind.
    2 to 3 tablespoons lemon juice.
    A...

    Scott Adams
    This recipe comes to us from Lin Goldkrantz. Ingredients:
    7 extra large egg whites
    1 cup sugar
    ½ pounds unsalted butter, cut into small pieces
    ½ pound European bittersweet chocolate, broken into small pieces.
    1 tablespoon pure vanilla extract
    1 tablespoon espresso (I use strong instant coffee already mixed with water and cooled)
    3 tablespoons Kahlua
    Directions:
    Preheat oven to 300F. Grease and flour a 10 inch spring form pan.
    Place egg whites and sugar in a mixing bowl and whip into firm peaks.
    Melt butter over medium heat and add chocolate, stirring till smooth....I do this on low setting in microwave.<...

    Scott Adams
    This recipe comes to us from Lisa Bell.
    Serves 12-16
    Ingredients/Utensils:

    Reynolds Wrap large size, heavy-duty foil Roasting pan that a 9” springform pan can fit inside with 1” space on all sides (can be “disposable” one) 4 - 8 oz cream cheese, softened 1 ¾ cups white sugar 5 eggs 1 egg yolk 1 cup unsalted butter, softened 1/8 cup cornstarch 1 ½ cups sour cream ½ teaspoon gluten-free almond extract ½ cup heavy whipping cream 1 teaspoon gluten-free vanilla extract ½ teaspoon nutmeg 1 cup chopped pecans (optional)
    Directions:
    Bring all ingredients to room temperature.  Preheat oven to 375ºF. Wrap outside of 9” s...