Hi PJ - Thanks for the great post. I've spent the past several years learning how to convert my favorite recipes to GF and it's good to have you clearly define the diffrences between traditional and GF baking. One trick that I learned with carrot cake (probably applicable to all cakes), is, instead of adding extra water/milk (liquid), add yogurt (1/2 cup for carrot cake). I am also dairy-free, so I use coconut yogurt, and the cake turns out really moist and fluffy. Thanks again for the great post - I'm so glad KAF is helping those of us having to convert all our favorite recipes to GF!

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