GF and EF Carrot Cake

We had such a lovely Easter celebration yesterday filled with food and friends. I laughed so much that my face still hurts. I call that a good day.

Amongst the bounty was this treat that I made from a recipe found here: The best Gluten Free Carrot cake recipe by Yammie’s Gluten Freedom.


Since it was made with dairy (there is cream cheese frosting), I couldn’t eat it, but everyone who did LOVED it. I even substituted the egg with an egg replacer!


Definitely a recipe I will use again!

What did you make for your celebration?

6 Thoughts on “GF and EF Carrot Cake

  1. Kristi Andres on April 21, 2014 at 8:02 am said:

    that looks wonderful! I made dairy free/gluten free scalloped potatoes and a paleo pumpkin pie. They both turned out pretty good.

    • Oh I would love to know what you used for the GF and DF scallop potatoes!!
      I used to love those.

      • Kristi Andres on April 21, 2014 at 3:00 pm said:

        it was pretty simple.. you do the potatoes (about 6 peeled and thinly sliced) in three layers with salt, pepper, thyme and parsley in each layer. Then you mix up 2.5 cups dairy free milk (I used coconut milk) or more if needed to cover potatoes with 3 tablespoons (mixing a little at a time) tapioca flour (or sweet rice flour). I kind of wish I had used a little more of the tapioca flour to thicken a little more. Pour it over the potatoes and then cook at 350 for about an hour. Was yummy!
        Today I’m baking sourdough bread for the first time. I’m pretty nervous! It just went in the oven.

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