Have you read the memoir, “Gluten-Free Girl: How I Found the Food that Loves Me Back … And How You Can Too.” I found it very encouraging (even though the author can eat a LOT more than I can because the author doesn’t have to deal with food allergies, too). Just to feel like I wasn’t alone was nice. And I found some of her advice very helpful.

Here’s the biggest thing I learned the hard way about eating out gluten-free: http://crunchycook.com/2012/05/23/gluten-free-living-what-the-menu-isnt-telling-you/

And this is the biggest thing I learned (also the hard way) about cooking and eating out: http://crunchycook.com/2012/03/17/gluten-free-101-cross-contamination/

And if you’re ever going to Disneyland, let me know because they have an amazing gluten-free menu! And I’d be happy to help.
http://crunchycook.com/2012/06/10/disneyland-the-happiest-gluten-free-place-on-earth/

Let me know if you have any questions at all about eating gluten-free! I’d be happy to help in whatever way I can.

~Kelsey

~Kelsey

~Kelsey

3 -1/2 cups shredded carrots (I just use 1 small size package of organic carrots)
2 cups sugar
1 – 1/4 cups organic canola oil
4 eggs
2 cups Arrowhead Mills Gluten Free All purpose baking mix
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon

Process your carrots in a food processor
Mix oil, sugar, eggs and mix till blended with wire whip
add flour, salt, baking soda and cinnamon to second bowl and blend dry ingr together, add to wet ingr and stir till mixed
add carrots and stir till mixed.
Pour into a greased 9x13x2 inch pan and bake at 350 about 30 min. Do not overbake, test with toothpick
Also makes 24 cupcakes bake them for about 19 minutes
Let cool before frosting

I never measure out anything for my frosting but I will try to give you an idea of the amounts
1 stick vegan butter
aprox 1/2 to 3/4 small bag of confectioners sugar (made with “cane” sugar to be non GMO)
1 tsp vanilla
1/2 tsp almond extract (don’t know if you can have this, if not substitute cinnamon extract)
just enough plain rice milk or other non dairy milk (I don’t use soy milk as it has a funny taste for me) to make it fluffy.

Beat butter till fluffy, beat in extracts
start adding sugar small amounts at a time and incorporate well before adding more,
As it starts to dry out add a little milk and beat some more. You want a smooth, fluffy frosting that is not too sweet so taste testing as you go helps. If you add the sugar in large amounts it does not get as nice a texture so that step is important.

Good luck Even people who hate carrot cake love this cake, even picky kids so don’t say carrot cake before you offer it

I have found fruit or vegetable based cakes are always the best tasting. My vanilla and choc cakes were not as good. This recipe is the best of all.

~Kelsey