Orange Carrot Cake (Gluten-Free)

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Having a gluten allergy does not mean you have to sacrifice fine dining! With more than 200 delicious, gluten-free recipes to choose from, you’ll start to see your diet restrictions as benefits, rather than deprivations!

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The No-Gluten Cookbook: Delicious Recipes to Make Your Mouth Water - All Gluten-Free!

Authors: Richard Marx, Nancy Maar, Kimberly A. Tessmer

Date:

ISBN: 1598690892

Publisher: Adams Media Corporation

Paperback

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Orange Carrot Cake (Gluten-Free)
Recipe from: The No-Gluten Cookbook
by Richard Marx, Nancy Maar, Kimberly A. Tessmer
Cookbook Heaven at Recipelink.com

This delicious cake has a nice zing with the addition of a ittle lemon juice and the grated orange rind. The ginger root adds an appeal1ing sophistication.

Serves 8 to 10

4 eggs seperated
1/2 cup brown sugar
1 1/2 cups grated carrots
1 tablespoon lemon juice
Grated rind of 1/2 fresh orange
1/2 cup corn flour
1 inch fresh ginger root, peeled and minced
1 1/2 teaspoons baking soda
1/2 teaspoon salt

Liberally butter a 9-inch springform pan and preheat oven to 325 degrees F.
Beat the egg whites until stiff and set aside.
Beat the egg yolks, sugar, and carrots together. Add lemon juice, orange rind, and corn flour. When smooth, add the gingerroot, baking soda, and salt. Gently fold in the egg whites.
Pour the cake batter into the springform pan and bake for 1 hour Test by plunging a toothpick into the center of the cake — if the pick comes out clean, the cake is done.

What’s Up, Doc?
Carrot cake was created during World War II when flour and sugar were rationed. The sweetness of carrots contributed to this cake, and when oranges were available, it became a feast. Cooks used their fuel carefully too, baking and making stews and soups in the oven all at the same time. Sometimes, hard times make for sweet endings.

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