| 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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