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- Carrot Cake #2 (Gluten-Free)
Carrot Cake #2 (Gluten-Free)
This recipe comes to us from Ann Sokolowski.
Preheat oven to 300F.
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
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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2 cups gluten-Free Flour
2 cups sugar
1 teaspoon xanthan gum
2 teaspoons cinnamon
½ teaspoon salt
1 teaspoon baking powder
2 teaspoons soda
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1 ½ cups of oil
1 teaspoon vanilla
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125 grams butter
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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
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