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It's fabulous! I made this as a gift for my mum for mother's day, and gave her the book (Gluten-Free Vegan) to go along with it. It's moist, stays together well (unlike some rice flour recipes), and was great with a little nut frosting on top. I used Nut Butter Icing. I messed up a little because I used a smaller pan (9" round), which was the perfect size for the amount of batter, but the pan was really very full - so....I should have allowed more baking time. I was so worried about over cooking that I took it out right at 35, and it could have used more time, the middle/bottom was still a bit soggy. No one minded though! Quinoa flour can be difficult to find where I am, so I made some by whizzing up some quinoa flakes. Next time I'll be sure to use the correct pan and bet I'll have perfect results. Thx Prose!

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magpie diner May 10, 2010

This cake is amazing! One of the best carrot cakes I've ever had, with or without gluten! I feared when I learned of my gluten intolerance I would be eating cardboard... not so! Absolutely delicious!
I did substitute 1/2 cup white rice flour for the quinoa flour, and 1/4 cup egg whites for the egg substitute. I also excluded the nuts, but added 1/2 cup of raisins.
This recipe is definitely a keeper!

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pleeking May 30, 2012

Loved it. Made it and went to my friend's house with it. Everyone loved it and wanted the recipe. I put a white chocolate drizzle on it. YUMMY>

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cathtony99 May 11, 2010
Gluten-Free Vegan Carrot Cake