| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Hand made, Yeast free | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Cooking oil; (125 ml) |
| 2/3 | c | Sugar; (150 ml) |
| 3 | Eggs | |
| 1 | c | Carrots; Shred, Raw, (250 Ml) |
| 2 | ts | Baking powder; (10 ml) |
| 1 | ts | Baking soda; (5 ml) |
| 1/2 | ts | Salt; (2 ml) |
| 1 | ts | Cinnamon; (5 ml) |
| 1 1/4 | c | Cornstarch; (315 ml) |
| 1/4 | c | Potato flour; (60 ml) |
| 1/3 | c | Milk; Or Juice, (75 Ml) |
| 1/2 | ts | Lemon extract; optional,(2 ml) |
INSTRUCTIONS
Mix oil, sugar, eggs. Stir together dry ingredients. Add dry ingredients and milk/juice alternately to oil-sugar-egg mixture. Add lemon extract. Fold in carrots. (Work quickly as batter rises quickly.) Pour batter into greased 5-1/2"x9-1/2"x4" (14cm x 24 cm x 10 cm) loaf pan. Bake at 350 F (180 C) for 55-60 minutes, or until cake tester comes out clean. Cool 15 minutes, then remove from pan. Place on rack and cool completely. Variation: Substitute 3/4 cup finely crushed, drained unsweetened pineapple for carrots and reduce sugar to 1/2 cup. wheat free, yeast free (From the Food Allergy Cookbook) >From: kupstas@io.cs.unc.edu (Eileen Kupstas) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Food Allergy Cookbook
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