Carrot Loaf Recipe - Gluten free and Dairy free

I mashed some recipes together to come up with this one and it turns out great every time!
I was going to save it as a secret recipe for when I open up my dream gluten free cafe - don't get excited, it only exists in my head so far- WHICH is why I decided to share this.

This is the gluten free flour mix I use (its easy AND you can pronounce all the ingredients! Xanthum what?)

1 Cup GF Flour
- 2 Tbsp Potato Flour
- 1 cup Brown rice flour (has to be brown!) *
- 1/2 tsp Baking Soda

* Put the 2 tbsp into a 1 cup measuring cup - top up the cup with 1/2 tsp Baking soda and then the brown rice flour.
All ingredients available at Sobeys - and probably most grocery stores.  No speciality stores here.  Tip: I buy my brown rice flour from the bulk store at Pape and Danforth.  SOOOO much cheaper then the packaged "specialty" flour at Sobeys and most health food stores. 



Carrot Loaf

- 2 Carrots - peeled and grated to make approx. 1 and 1/2 cups
- 2 Cups GF Flour
- 1 tsp. Baking Soda
- 2 tsp. Baking Powder
- 1 1/2 tsp Cinnamon
- 3/4 cup raw sugar (I've used 1/2 cup some times when trying to cut down sugar... have tried agave too, tastes ok but never as good as the real thing)
- 3 Eggs lightly beaten
- 1/3 Cup Oil
- 1/3 cup Apple Sauce (I use the apple sauce to substitute for oil.  I've done 1 tbsp oil and 2/3 apple sauce and its worked as well - or you can just do 2/3 Apple sauce, but not as good as the 1/3 to 1/3 ratio)
- 1/2 cup Raisins
- 1 Cup Walnuts


1. Grate carrots and place in bowl.
2. Sift flour, baking soda, baking powder and cinamin over grated carrots and stir
3. Add sugar
4. Add remaining ingredients
5. Place mixture in greased, loaf size pan (I'm terrible with pan sizes - the standard size...Google says they are -.8 x 4 x 2- 1/2 inches)


Bake at 180 C / 350 F for 60 to 70 minutes.