Tis the season

As we sit and reflect on the year gone by, and we spend our time around Family and Friends, remember to pack something for yourself before heading out to those holiday parties. It is amazing how many people do not realize just what goes into the holiday snacks they set out for friends and family. With the exception of MOST corn chips or plain potato chips almost every bag I check the label on contains wheat or dairy. There are very few chocolates that do not contain dairy and very few fillings in those chocolates that do not have a questionable ingredient for wheat (Modified food starch). Most people do not make accommodation for most allergies with the exception of peanuts, but then again Gluten doesn't usually cripple you on the spot the way peanuts can. It usually waits until you leave because you aren't feeling well.

So, bring something with you to share with everyone. Something with a bit of WOW factor that will make the Host of the holiday party ask for the recipe. Maybe you'll get the most wonderful gift a G/F person can get. Watching their jaws drop as they find out it is Gluten Free. Thanks to Bette Hagman: Gluten Free Gourmet, for the base recipe for this carrot cake that will make people rave about the most delicious and MOIST  carrot cake ever. I personally have had requests for this cake from an office full of people that don't have a single case of celiacs disease.

Due to the holiday schedule I may not be able to post again until after Christmas. Enjoy your holiday, and Merry Christmas.

Carrot CakeGF/DF


Ingredients:
In A Mixing Bowl:
1/2 cup White Rice Flour
1/2 cup Brown Rice Flour
1 cup Millet Flour
1/2 cup Potato Starch
1 tsp Xanthan Gum
2 tsp Baking Soda
1/2 tsp Ginger
1/2 tsp Salt

In Mixer:
4 Large Eggs
2 cups Sugar
1 cup Mayonnaise (yup good ole Mayo)
2 cups  Crushed Pineapple (16 oz) NOT DRAINED

ADDED AFTER MIXING FIRST TWO GROUPS!
3 cups Grated Carrots

Frosting:
1 package (8oz)Tofutti Better Than Cream Cheese (Yellow Package, Not Blue. Hydrogenated=yuk)
1 tsp Vanilla Extract
Confectioners Sugar to taste

Directions:
1) Preheat oven to 350 and Lightly grease and rice flour a 9" X 13" pan.

2)Mix first group of ingredients in separate bowl.

3) Mix second group of ingredients in large mixer on MED speed.

4) Slowly mix in Dry ingredients.

5) Fold in Carrots with a wooden spoon or spatula.

6)Pour batter into grease and floured pan and cook for 35 to 45 minutes or until tester placed in center of cake comes out clean.

7) Mix Frosting while cake cools. Just add the sugar until it is JUST sweet enough. Spread Frosting on cake

8) Watch as people DROOL while hoping they get a chance for seconds.