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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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I was just thinking the same thing!

And we have come a long way in the 4 years since this was written!

Spicely Organics lab certifies all their spices gluten-free. The turmeric and curry powder they have is safe, also Thai Kitchen Curry Paste is certified Gluten free....I like you do not trust the normal curry powders or most blends with it.

In 1978 Virginia Slims' magazine advertising spouted "You've Come A Long Way Baby". Well, in 2011 "WE" celiac/DH people can express those same words when talking about how far we have travelled since I was diagnosed as a brittle celiac/DH person 16 years ago. If the people with peanut allergies c...

I would be willing to bet that nothing changed in that product except the label. A bunch of companies seemed to have decided that they need to put "May contains allergens " on the everything to be safe. But I wouldn't buy it any longer.