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    You are in: Home / Dairy-free / Carrot Cake (Gluten-Free, Casein/Dairy-Free) Recipe
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    Carrot Cake (Gluten-Free, Casein/Dairy-Free)

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on June 19, 2013

      Delist!,, will definitely make again & again. Found xanth... But it was way expensive and made from bacteria. Substituted guar gum way cheaper. Didn't,t add raisins seemed like too much stuff. Used fresh pineapple. Was fantastic and gone in a few hours. Thanks, Jesse

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    • on February 02, 2010

      I made these into cupcakes/muffins. My child loved them. Infact, cried for them! I thought they were a little sticky. I didnt use walnuts or raisins. I wanted him to see if he could just do the carrot texture. GREAT MUFFINS!!

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    • 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.

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    • on January 03, 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.

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    • on June 07, 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.

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    Nutritional Facts for Carrot Cake (Gluten-Free, Casein/Dairy-Free)

    Serving Size: 1 (92 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 202.2
    Calories from Fat 99
    Total Fat 11.0 g
    Saturated Fat 1.0 g
    Cholesterol 20.6 mg
    Sodium 309.5 mg
    Total Carbohydrate 24.9 g
    Dietary Fiber 2.0 g
    Sugars 18.9 g
    Protein 2.9 g

    The following items or measurements are not included:

    gluten-free flour

    tapioca flour

    xanthan gum

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