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  • Scott Adams
    Scott Adams

    Carrot Cake #2 (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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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  • About Me

    Celiac.com's Founder and CEO, Scott 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. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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