<<Disclaimer: Verify this information before applying it to your situation.>>

For those who enjoy a good carrot cake - try this one.  All my non celiac friends love it.

Jessie

 

CARROT CAKE

 

1 to 1 1/2  cups sugar

1 cup vegetable oil  (not olive oil)

4 large eggs

1 cup rice flour

1 cup tapioca flour

1 tsp Zanthan gum

2 tsp baking powder

2 tsp baking soda

1 tsp salt

1 tsp cinnamon

¾ tsp ground nutmeg

3 cups finely grated carrots (about 1 pound)

 

Preheat oven to 325 F.  

 

Lightly grease two 9 inch cake pans or line them with parchment.  Alternately, put 24 paper muffin cups in muffin tins.

 

Grate enough carrots to make 3 cups.  Dryer carrots are better. 

 

Sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg.  Set aside.

 

Using electric mixer beat sugar and oil in large mixing bowl until combined.  Add eggs one at a time, beating well after each addition.  

 

Add dry ingredients and beat well.  Then stir in grated carrots.

 

Divide batter evenly into two cake pans or bake in muffin cups.

 

Serve plain or frosted with cream cheese frosting.  These freeze very well.

Visit the Celiac Web Page at Http://www.enabling.org/ia/celiac/index.html
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