Carrot Cake - sugar substitution?

[Guest guest]

I made this cake today as a practice cake for the one I will need for

my son's 4th birthday party on Saturday. It turned out pretty well,

(THANK YOU AMY) and I even cut the sugar down a little, and left out

the raisins, craisins, cinnamon, and substuted white rice flour for

the brown rice flour (due to my son's allergies to these things).

Now, can someone tell me how to make the appropriate substitutes with

honey, stevia, or vegetable glycerine to make this cake a bit more

acceptable for an anti-yeast diet? The recipe is below. Thanks a

million for your help! Beth

 

 

, " Amy Lovelace " <alovelace@u...>

wrote:

> I made this recipe up on Friday after viewing 3 Gf recipes and one

wheat

> recipe.. but I made it for my Daughters Birthday and no one knew it

was

> GF/Egg free/milk free.. It got rave reviews.

>

> Carrot Cake

>

> 1 cup brown rice flour

> 1/2 cup white rice flour

> 1/2 cup corn starch

> 1 cup brown sugar

> 1/2 cup white sugar

> 1 tsp. xanthan gum

> 1 tsp baking soda

> 2 1/2 tsp baking powder

> 2 tsp cinnamon

> 1/2 tsp nutmeg

> 1/2 tsp cloves

> 1 tsp sea salt

> 1/2 cup pecans chopped

> 3 cups carrots

> 1/2 cup raisins

> 1/4 cup dried cranberries (craisins)

> 1 cup oil

> 3 egg replacer eggs

>

> Mix together ( I beat it in a kitchen aide mixer) pour in a

oiled/flour

> pan and bake at 350 degrees for 40-50 mins..