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    Scott Adams

    Martha's 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 Martha in NM.



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    2 ½ cups rice flour
    ½ cup tapioca flour
    Dash salt
    2 cups sugar
    2 teaspoons gluten-free baking powder
    1 teaspoon baking soda
    3 teaspoons cinnamon
    4 eggs
    2 cans/jars carrots (14 ½ oz. drain & save juice)
    ¾ cup oil
    ¾ cup carrot juice
    ½ cup chopped nuts (never tried it with nuts)

    Throw everything in a bowl and beat for a good 5+ minutes with electric mixer. Bake in BUNDT pan at 335F for 1 ¼ hours. This is a large cake. For frosting mix Cool-whip and gluten-free cream cheese or dribble we with favorite frosting or just sprinkle with powdered sugar when cool.

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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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