Carrot cake:

http://forums.braintalk2.org/showthread.php?t=3585

I was asked to post this with dairy free recipes...so hoping this is a good spot

Substitute for sweetened condensed milk:

I've not tried this other than in pumpkin pie filling, but a 14 oz can of sweetened condensed milk can be subbed with 1/2 cup maple syrup and 1/2 cup soy milk (I used to use rice milk). I've also used rice milk and subbed the maple syrup with brown sugar and water. Not so much for allergies as an empty kitchen and kids on a pumpkin kick, but, at the time they loved it.

Here is some gluten free, casein free and lactose free not-cheese (I cannot tell you how happy I was to find them... just for the odd pizza or grilled cheese sandwich):

http://www.galaxyfoods.com/ourbrands/usa/vegan.asp

Vegan Products
Galaxy Nutritional Foods offers a Vegan line of dairy alternatives for those who have dairy allergies or follow a strict vegan diet. Vegan products are:

• Casein free
• Lactose free
• Gluten free

• Cholesterol free
• Ingredients proven to lower LDL (bad cholesterol) levels
• No preservatives, artificial flavors or colors

• Contains soy Isoflavones
• Lower/reduced Fat

Great on their own or in a pie shell, there are an unlimited number of flavours and uses for puddings/custards.

Here's a basic recipe that can be flavoured any way you like. One thing to note is that if you flavour with anything acidy... like lemon... you will need to put a heat-proof glass bowl over a pot with boiling water and use a wooden or plastic stirring device. If you do the acid flavours directly in the pot, it will pull out the flavour of the pot and you will end up with metal flavoured pudding. Yuck!!

It took me about 7 tries to realized that it's only my lemon or orange flavoured pudding that does this.

Anyway, onward and upward:

Throw this (double batch) all into a pot (or glass bowl) that is not yet on any heat:

8 eggs
1 cup coconut milk (you can use two cups of any type of 'milk')
1 cup water
1/2 cup honey
1/4 cup arrowroot
1/4 teaspoon sea salt

Whip it up with a wisk. Place on burner (med./high heat). Stir constantly for about ten minutes so that you don't end up with a special kind of scrambled eggs (until bubbles form) .

Take pot off heat (turn off heat), continue stirring so that the bottom doesn't start turning into scrambled eggs.

Enjoy warm.
Enjoy over top of cereal.
Enjoy over top of stewed fruit and nut dish.
Chill and turn it into a cool pudding or pie filling.
The list is endless.

I'll come back later to try and post some flavours we've done.

I've been using coconut oil instead of butter in my pie crusts and am making the best pie crusts of my life (hooray!)... even better than I ever could when we were gf.

Coconut oil seems more forgiving than butter which melts very fast in your fingers when you crumble it into the flour.