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Carrot Cake #3 & Cream Cheese Frosting (Gluten-Free)

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
4 eggs
2 cups grated carrots
1 ½ cups of oil
1 teaspoon vanilla
1 small can crushed pineapple (drained)

Mix dry ingredients. Add other ingredients and mix well. Bake in three 9-inch pans (greased and floured) at 350F. for about 25 minutes or until done. Let cool and frost.

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Frosting

Ingredients:
125 grams cream cheese.
2 tablespoons of butter or margarine.
250 grams 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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3 Responses:

 
Dottie
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
25 Oct 2007 9:23:30 AM PDT
My daughter is the celiac and Carrot Cake is her favorite. She has be craving it for about a year. I made this cake and she was in heaven. She said it's the best she has ever tasted. I also served it to the other members of the family and no one knew is was gluten-free. It's now the only carrot cake that I make no matter who it is. Thank you for all your help. Also, know I have used many many of your gluten free recipes. Again thank you for helping me help my daughter.

 
Sharon
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
22 Jul 2008 10:29:14 PM PDT
I made this cake for my daughter's birthday last year, and again for her birthday this year, and also I made one for her sister's 21st this year. My older daughter and I seem to be gluten intolerant and this cake seemed to be more popular than the elaborate, moist chocolate cake I bought for those who could eat wheat! Since last year, the younger daughter developed Type 1 diabetes so this year, I substituted the sugar for 72 drops of Stevia sweetener and it still worked out wonderfully. I used the mixture for mini muffins and heard someone comment on them as being 'divine' at the memorial service I took them to, even though they were a little oily made that way. If I made muffins out of them again, I would reduce the oil. Thank you so much for this recipe, it is a real hit with anyone who has tried it.

 
Judy Morningstar
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
12 May 2010 4:05:50 PM PDT
I made this recipe twice. First attempt: I put into 13 x 9 pan. It raised overwhelmingly high and ran over the edges, onto the regular cake below, and all over the oven. Fed it to the coyotes. Next day: put next attempt into an 11 x 18 pan. Stayed inside the top of the pan, but it fell badly. Comparing it to regular carrot cake recipes, there is way too much oil in this recipe. Cut oil down to no more than 1 cup, and it may not fall. However the flavor was delicious.




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I can only think of two things, 1 something you put on your potato was contaminated like the butter container could have crumbs in it or something like that as mentioned before, and you could be having a reaction to dairy or what ever was put in it.......IF it was just plain potato and you reacted with bloating and cramping you might have a carb issues, tad rare and most associated with additional auto immune diseases but could be in which case a diet of fats and protein would be your answer much like it is for me now days.

They are gluten-free. Did you use butter that might have gluten crumbs on it? For me , it takes more than 2 hours to feel the effect of gluten- maybe something you ate before? Maybe stomach virus?

Has anyone had an reaction to potatoes? Just made couple bake potatoes 2hrs ago and now I feel awful...just wondering thought potatoes were gluten free?????

I recently covered some pizzas when adding some grain free options to the gluten alternative list....I actually found a company that makes gluten-free hot pockets also sorta made me laugh. There are some unique ones out there now days even found one that made low carb crust out of chicken breast and cheese. https://www.celiac.com/gluten-free/topic/117090-gluten-free-food-alternatives-list/

these sound like celiac reactions yes ... basically avoid anything that causes the reaction always and find your self a great natural practitioner and rebuild your body .. Rest vitamins digestive enzymes and very strict diet Good Luck