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    Scott Adams

    Light Carrot Cake (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from Nancy Garniez.

    Chop 2 cups of raw carrot chunks in the Vitamix. Set aside. In the container (no need to rinse) place the following:



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    ½ cup rice flour
    ½ cup corn meal
    ¼ cup each sweet potato flour, soy flour, and peanut flour
    ½ teaspoon xanthan gum
    ¼ to ½ cup vanilla sugar (i.e., sugar from a canister in which a vanilla bean or two is in residence)
    1 ½ teaspoon salt (optional)
    2 teaspoons ground cinnamon
    1 ½ teaspoon baking soda
    3 teaspoons baking powder

    Blend. Stop. Add 4 large eggs and ¼ c. maple syrup mixed with ¼ c. oil (I use canola, safflower would do as well.) Tap-release red impact lever 5 times, then stop and scrape down the sides with a spatula. Repeat. (Or else just stir in a large mixing bowl until well blended. Add the carrots and a handful of raisins, or nuts if you prefer. I baked this is a greased loaf pan at 350 for about an hour, but you could use a 9 x 13 pan, or small loaf pans, until a toothpick came out clean. When cool I sliced it and froze it in a loaf-shaped freezer container. If I separate one additional slice each time I take a slice it is easy to get an unbroken piece of this delicious loaf, which is perfectly fine without icing.

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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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