Real Carrot Cake

Comes from The Gluten Free Kitchen by Roben Ryberg. It really is good. I now have to reduce the cinnamon (salicylates), but it's still good. If you need to make it low-salicylate, substitute grated peeled firm pear (Bosc) or golden-delicious apple, omit the cinnamon and use vanilla if you can. Gluten-free. I've used goat-cheese dairy products. If you can't tolerate them, then eat it plain, or dust with icing sugar.


1/2 cup oil
1/2 cup sugar
1/2 cup brown sugar
2 eggs
3/4 cup cornstarch (could be rice flour, but texture will change)
2/3 cup potato starch (could be tapioca if nightshades are a problem)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon xanthan gum
3 tablespoons water
1/2 cup chopped nuts (optional)
1 1/2 cups packed grated carrots

2 cups icing (powdered) sugar
3 oz (small package) chevre (goat cream cheese)
2 Tablespoons margarine
1 tsp. vanilla (reduce or omit if needed)
Few drops rice milk


Preheat oven to 300 F. Grease a 8x8 or 9x9 baking dish.

In large bowl, beat oil, both sugars and eggs thoroughly. Mix all dry ingredients together, add to egg mixture, blend well. Add water, mix in. Stir in carrots and nuts. Pour into greased pan. Bake at 300 for 45 - 55 minutes. Take out as soon as toothpick in centre tests clean.

Mix icing ingredients, blend until smooth. Spread icing on cool cake. This cake keeps well 2 days. If keeping longer, freeze.

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