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Carrot Cake #1 (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
This recipe comes to us from Shirlee Finn. It was made especially for her by Anne Gardinier in Canada. No one, but no one, will be able to tell this from the real thing.
2 cups Sugar.
1 ¼ cup Oil.
1 ¼ cups Rice Flour.
¼ Cup Potato Flour.
½ Teaspoon Xanthan Gum.
2 teaspoons Cinnamon.
2 teaspoons Baking Powder.
1 teaspoon Baking soda.
1 teaspoon Salt.
3 cups Grated Carrots.
½ Cup Chopped Pecans or Walnuts.
2 cups chopped Apples.
Heat oven to 350F. Beat Eggs well gradually adding sugar until the mixture is light and fluffy. Beat in Oil. Sift in the dry ingredients. Then add the Nuts to coat them. Fold in all the dry ingredients. Use a greased 9 x 13 pan or 2 round layer pans. 9 x 13 will take about 45 minutes. to cook. Test with cake tester. Cool in pan for 10 minutes before turning out.
gm Cream Cheese.
2 tablespoons of Butter or Margarine.
250 gr. Icing Sugar.
1 teaspoon Lemon Rind.
2 to 3 tablespoons Lemon Juice.
At room temperature beat the Margarine and Cream Cheese together. Then add Icing Sugar alternately with the Lemon Juice. Beat until smooth.
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