Staying away from gluten is difficult for those who suffer from gluten intolerance or wheat sensitivity. Gluten is in everything and most flours traditionally used for baking. Many of the treats and cakes you eat everyday no longer are available when you are wheat intolerant.If you have a sweet tooth like myself and are intolerant to gluten, you need to have a few sweet recipes in reserve which offer you a little treat for all your hard work you put in, avoiding gluten.

Carrot Cake is a delicous sweet cake, whose name is probably its worst enemy when it comes to being accepted by the masses. For those who know how good carrot cake can be , here is a verison which is gluten free.

1/2 cup Gluten Free Flower( Combination of Tapioca, Rice, Potato flour)
1/2 cup of Almond meal
1 teaspoon baking powder ( gluten free)
1 teaspoon bi carb soda ( gluten free)
1 teaspoon cinnamon
Pinch salt
Pinch of xanthum gum ( cake thickener-Gluten free)
1/2 cup brown sugar (can use raw if not available)
1/4 cup of Extra light Olive oil
2 eggs
2 cups of grated carrots (aprox 4-6 carrots depending on size)
Optional - 1/3 cup sultanas
Lemon juice

Grate carrots and squeeze over some lemon juice to keep them from going brown. Beat eggs and sugar together then add sifted dry ingredients and everything else and mix! Greese and line a loaf tin pour in mixture and bake for 40-50 mins until golden brown on top at 180c
This cake is foolproof and really delicious!!

If you are not Dairy intolerant you can make up cream cheese frosting to put on Cake as well. But I like it without frosting as well. If I make frosting, I prefer to make a light sweetened cream cheese frosting.

1-8 ounce package cream cheese
1/2 cup butter softened (Can use Dairy free/lactose free substitute)
1/4 -1/2 cup sugar -To taste depending on your sweet tooth.
1 teaspoon vanilla extract

Mix all ingredients in a bowl. Its easier to soften the butter first. There is no exact amount to use for sugar so just experiment and add to taste.Spread the frosting ontop of carrot cake. Have this carrot cake for dessert with frosting and vanilla ice cream, or for breakfast. I have baked it about 20 times and everyone raves about it! Enjoy and rememebr, just because its gluten free doesnt mean it cant taste good.

Note: Gluten is a protein found in wheat, rye, and barley or any product made from derivitives of these grains. Gluten gives bread elasticity, however many flours are availble which are gluten free.Buck wheat, Tapioca, Rice , Besan, Quinoa, and Potato flour are Gluten free flours.