I’ve been on a carrot cake streak lately. This is the second batch I made for the second week in a row. I noticed for quite some time that restaurants don’t normally offer these on their menus so after all these years, I thought I’d finally make my own. 🙂
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I recently discovered that I am sensitive to gluten. Last year I knew that bread and sugar were definite triggers for my arthritis, but I didn’t investigate further and suspect gluten as the actual culprit. So, in my quest to heal my arthritis, I’ve decided to adopt a new lifestyle as free from gluten, milk, and sugar as possible. I’ve read that the body sees milk proteins as gluten, so I don’t want to take a chance, plus I’m lactose intolerant anyway.
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