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Carrot Cake

Source of Recipe

Karen Tressler


Recipe Introduction

Original recipe source unknown

List of Ingredients

For cake:

4 eggs... I use omega 3 eggs
2 cups sugar
1 ¼ cups canola oil
1 ¼ cups rice flour
¼ cup potato flour
½ tsp xantham gum
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
½ cup chopped pecans or walnuts
3 cups grated carrots
2 cups chopped apples

For frosting:

Tofutti Better Than Cream Cheese, at room temperature
1 tsp lemon rind
1 tsp lemon juice



Recipe

Heat oven to 350*F.

Grease a 9x13 inch pan or 2 round layer pans.

Beat eggs well, gradually adding sugar until the mixture is light and fluffy.

Beat in oil.

Whisk together rice flour, potato flour, xantham gum, cinnamon, baking powder, baking soda, salt and nuts.

Fold flour mixture into egg mixture.

Add carrot and apples.

Pour into prepared pan/s.

Bake at 350* F. for about 45 minutes for 9x13 size. Test with cake tester.

Cool in pan for 10 minutes before turning out.

When cake has cooled, mix frosting. Beat cream cheese.

Add the lemon rind and juice. Beat until smooth.

Frost cooled cake.

Administrator's Notes: Check the label on Tofutti. We think it is gfcf but not sf. There is another recipe in the Recipe Circus for Faux Cream Cheese Frosting that is gfcfsf.