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Carrot Cake #2 (Gluten-Free)

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

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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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