gluten-free eats

I paused in my casual reading to go "what what" at the Dairy Free tag, as none of the carrot cake recipes I've made have ever used dairy... and this one sounds deliciously different, so now I want to try it!


My favorite carrot cake recipe, which has been the cake for my birthday ever since my mom made it for the occasion when I was 10 or so, uses liquid vegetable oil for the fat (the recipe comes from the time when that was called "salad oil"-- any light-flavored liquid oil would work, from light olive to avocado to canola/rapeseed, I think I've even used almond or walnut fancy oil); eggs for structure (I haven't tried it with vegan substitutes, but I think a gum-based one would work, flax is probably not strong enough); the non-oil moisture comes from tinned crushed pineapple as well as shredded carrot, and it also has coconut shreds, sultanas, and chopped nuts besides the flour, leavening, sugar and spices. No orange zest, though -- that seems like a nice touch.