gluten-free eats

Oh yeah, the Dairy Free tag totally makes sense, it just got my attention. And then the recipe actually used a nondairy milk--doubly interesting.

My family version raises fine with an ordinary amount of leavening and no extra acid (the pineapple juice gives plenty) but it has so many lumpy things in, I feel like it needs something to bind them all together if it's not going to end up crumbly (the glutiny original recipe is pretty crumbly, if I recall; it's been a while since I made it) -- especially depending what gf flour blend is used. A blend optimized for chewy bread might do better than one optimized for tender cake. I tend to use a lot of oat flour, which is pretty sticky/chewy.

Part of what's intriguing me about your carrot cake is how it seems like it it could be more tender and delicate.