Carrot Cake
(4 ) eggs
(1 cup) melted margarine
(2 cups) sugar
(1/2 cup) Potato Starch Flour
(1-1/2 cups) White Rice Flour
(1 tsp) baking soda
(2 tsp) cinnamon
(dash ) salt (optional)
(1 16oz can) drained cooked carrots (mashed in food processor)
(1 1 1/2 oz box) Raisins
(1 8oz. can ) Crushed Pineapple (drained)
(1/4-1/2 Cup) Coconut
(1/2 tsp.) Vanilla
Preheat oven to 350 degrees F. Beat eggs until peaks form. Thoroughly mix in margarine. Sift dry ingredients together and add to egg mixture. Mix well. Mix in carrots until blended. Mix in pineapple, raisins and coconut. Bake in greased 9" x 13" x 4" pan for about 30 minutes or until firm when touched on top.
Frost with cream cheese frosting (I use duncin heinz homestyle cream cheese)
This blog is designed for people who either have Celiac Disease or whose lives are affected by Celiac Disease. It is a place to share recipes, information, and support so a healthy happy gluten-Free life can be achieved.
