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Carrot Cake #1 (Gluten-Free)

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.

4 Eggs.
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.

FROSTING.

125 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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1 Response:

 
fran
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
25 Feb 2012 2:44:24 AM PST
I made this cake for a group of non-celiac folks and several asked me for the recipe. It's really good. However, I'm not crazy about rice flour so I used Bette Hageman's bean flour mix




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