This delicious carrot cake is my favorite. It is full of carrots, coconut, nuts and cranberries, soooo moist that it doesn’t need frosting. It is a special recipe that I always make for important occasions. This post is important to me because it is in honor of a very special chef, Bette Hagman. All celiacs owe her a debt of gratitude for the research she pioneered as she wrote her series of cookbooks. These are the first cookbooks I read after my celiac diagnosis 3 years ago and Bette helped make everything so clear to me. This recipe is Carrot Bundt Cake, page 70 of “The Gluten-free Gourmet Makes Dessert”.
