First of all, the Living With Food Allergies Blog Carnival is up, and there are some great topics this time. Check it out!
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Alisa writes, "In honor of Food Allergy Awareness Week, Gluten-Free Essentials is offering up three gifts, which are free from milk, eggs, nuts, gluten, and yeast! Each winner will receive one of three gluten-free and food allergy-friendly baking mix packages: The Cookie Assortment (chocolate chip, vanilla sugar, cocoa mudslide, cranberry-apple spice and decadent fudge brownie), The Deluxe Assortment (12 mixes, both savory and sweet), or The Speedy Bake Assortment (6 gluten-free mixes for kids)."
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Overnight Oatmeal Cookies
This carrot cake recipe is from The Compleat I Hate to Cook Book. I made it dairy-free and replaced the raisins with apricots because I hate cooked raisins. If you like them, put 'em in. And Vivian, it doesn't have eggs!
Honest Sheepwagon Carrot Cake
1 1/3 cups sugar
1 1/3 cups water
1 cup dried apricots, chopped
1 tablespoon dairy-free margarine
2 large carrots, finely chopped (I use the food processor.)
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
Simmer all these ingredients together in a medium saucepan for five minutes, then cover and rest in the refrigerator for twelve hours. "Why it gets so tired is one of those little mysteries. But do it."--Peg Bracken
The next day, add:
1 cup chopped walnuts (optional)
2 1/2 cups sifted flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
Mix it all up. Bake in two greased loaf pans at 275 degrees for two hours. Cool, then wrap in foil.
I frosted ours with dairy-free cream cheese icing. I used Tofutti Better Than Cream Cheese.
Okay. You are the cat's meow for posting this recipe. I LOVE carrot cake and can't wait to try this recipe. Though I have to wait until our new oven arrives.
ReplyDeleteHope you survived the party and get some rest soon.
THANK YOU!
I need to order the Compleat I Hate TO Cook Book one of these days. And I love carrot cake, too.
ReplyDeleteCan you send me an e-mail? I'm trying to send you a message about posting on my blog, but I don't have your address. Thanks. Mine is mommydaisy at gmail dot com.
ReplyDeleteThank you so much for Peg Bracken's Carrot Cake recipe. I used to make it years ago from her cookbook which I lost.
ReplyDeleteExtra carrots in the fridge. What was that recipe with ingredients simmered in a pot first that I made a decade ago? Tap..tap...tap. Ahh the internet. No need to rummage through old boxes for my copy of the cookbook.
ReplyDelete