Carol L. Cain
Wheat Free Carrot Cake
(From _The Food Allergy Cookbook_) 1 cup grated raw carrot 1-1/4 cups rice flour 1 egg (or egg replacer) 1/2 cup honey 1 cup melted margerine 1/2 tsp cinnamon 2 tsp baking powder 1 tsp baking soda 1/4 cup lemon juice Preheat oven to 350. Combine all ingredients in a large bowl. Mix well. Pour into well-greased 5 cup ring mold. Bake at 350 until well done [no specific time given - ek]. Let cool 10 minutes before unmolding.