3 Reviews of Carrot Cake (Gluten-Free, Casein/Dairy-Free)

From: Quilting Shelby

On Jun 7, 2008

This was really good! We were having company that was wheat intolerant, so this was an experiment for me. It turned out very well. I used pecans instead of walnuts, although I think it would also be very good without any nuts at all.

From: Sue Tip

On Jan 3, 2009

What a surprise! It was fabulous tasting. My 7 and 10 year old loved it. By breakfast the next morning it was gone and they were asking me to make it again! I really liked the walnuts and I used canned pineapple. We ate it without any icing but I salvitate thinking about a rum topping on it! My daughter has a corn allergy and the wheat.

From: UmmBinat

On May 30, 2009

4 1/2 stars. DH said he likes this better than muffins I have been making for breakfast. I dont really like carrot cake but he doesnt comment much so I uped it from 4 to 4 1/2 stars. I actually used grated sweet potato in replacement of the carrots and added a bit more sugar than called for. I used raw cane sugar for the granulated sugar, egg replacer (it didnt rise maybe this is why or it needs baking powder Im not sure) and double the amount of non-alcoholic vanilla extract. I used Gluten-Free All-Purpose Flour Mix #1 for the flour and omitted the raisins and walnuts. I also used canned pineapple instead of fresh just because it was easier. A half batch was our breakfast with orange juice for 2 adults and a toddler. I would make this again.