My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account

No current photos.

Share Your Photos!

is this recipe not exactly what you are looking for?

Try these similar recipes»

or

Browse similar recipes by category

what's popular now

Pickled Kiebasa

By: Chef Stiles

Fried Cabbage and Bacon With Onion

By: FLUFFSTER

Country Salisbury Steak

By: Marsha-Anne

Roasted-Garlic Mashed Potatoes

By: mersaydees

Bread Machine Doughnuts

By: Lvs2Cook

More Popular Recipes

Carrot Cake (Gluten-Free, Casein/Dairy-Free)

Recipe #302989 | 1¼ hours | 20 min prep | SERVES 9 , 9 large pieces (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: Laurie150

A delicious carrot cake that is free of gluten and casein, but also lower in sugar and fat than most recipes. Can be made vegan with egg-replacer instead of eggs. Top with your favourite icing, or a sprinking of icing sugar. I often use more pineapple, and mix it with cinnamon and raisins, and make a warm glaze before serving. Simply double the recipe for a two-tiered version.

Posted on: May 9, 2008

Print Recipe

Ingredients

  • 3/4 cup granulated sugar
  • 1/4 cup canola oil
  • 1/2 cup applesauce
  • 1 large egg
  • 1 large egg white
  • 3/4 teaspoon vanilla extract
  • 3/4 cup gluten-free flour, mix (your choice, I've used a few different versions)
  • 1/2 cup tapioca flour
  • 1 teaspoon xanthan gum (omit if in flour mix)
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 raisins
  • 3/4 cup chopped walnut (toasting optional, but brings out more flavour)
  • 2 1/4 cups grated carrot (about 1/2 a pound)
  • 1/4 cup diced fresh pineapple

    • Directions

    1. 1
      Preheat the oven to 350 degrees F.
    2. 2
      Lightly grease or prepare an 8x8 square pan, or 9 inch round pan.
    3. 3
      In your mixer, beat the sugar, oil, and eggs together. Add the vanilla.
    4. 4
      In another bowl, mix together flour, xantham gum, cinnamon, baking soda, and salt.
    5. 5
      Add the dry ingredients to the wet ingredients.
    6. 6
      Stir in raisins and walnuts.
    7. 7
      Fold in the carrots and pineapple.
    8. 8
      Mix well, but don't over mix.
    9. 9
      Bake for 35 to 45 minutes, or until a toothpick comes out clean.
    10. 10
      Allow the cake to cool completely in the pans set over a wire rack.

    Questions about this recipe?

    Spot an error in this recipe?

    Read all 0 reviews
    Nutrition Facts

    Serving Size 1 (87g)

    Recipe makes 9 servings

    The following items or measurements are not included below:

    gluten-free flour

    tapioca flour

    xanthan gum

    Calories 200
    Calories from Fat 99 (49%)
    Amount Per Serving %DV
    Total Fat 11.1g 17%
    Saturated Fat 1.1g 5%
    Monounsaturated Fat 3.5g
    Polyunsaturated Fat 5.9g
    Trans Fat 0.0g
    Cholesterol 23mg 7%
    Sodium 306mg 12%
    Potassium 161mg 4%
    Total Carbohydrate 24.5g 8%
    Dietary Fiber 1.9g 7%
    Sugars 18.7g
    Protein 2.9g 5%
    Vitamin A 4657mcg 93%
    Vitamin B6 0.1mg 5%
    Vitamin B12 0.1mcg 1%
    Vitamin C 3mg 6%
    Vitamin E 1mcg 4%
    Calcium 27mg 2%
    Iron 0mg 3%

    detailed view...

    how is this calculated?

    Recipezaar Home | E-mail this Page

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance

    © 2007 Scripps Networks, Inc. All rights reserved