By GlutenFreeGirl on August 25, 2006
"This is one of my favourite recipes that I have discovered. It is moist and tastes almost identical to the wheat containing carrot cake. It is without a doubt my favourite recipe from Robin Rybergs cookbook 'The Gluten free Kitchen'."
Serving Size: 1 (245 g)
Servings Per Recipe: 9
"Very good....easy to make I did subsitute tapioca starch for the potato starch since that is what I had on had. And I subbed knox gelatin for the xanthan gum. Worked great. Will be making again and again. Thanks so much for giving me back my carrot cake. Gonna try it with zuchinni this summer. Yummmm"
"This was a great recipe, thanks! I used it for cupcakes, and they turned out perfectly."
"My son can not eat glutin so it is hard to make stuff that the rest of the famly likes as well. We all loved this recipe and it was very easy to make. Thanks for posting."
"I loved this recipe the only thing I did different was I added pineapple which made it turn out really good very moist I had tried a different recipe previously and had to throw them aaway.... Thanks for this recipe"
"I loved this. Very moist, flavorful. I did cut the recipe in half and then in half again because we are a small family. So i ended up with 4 cupcakes that i filled 3/4. And the batter rose very high and the cupcakes kind of meld together. No big deal, i just cut appart. I also didn't add the carrots or nuts and made my own frosting."