Lindsay-Jean is a Contributing Writer & Editor at Food52.
Is this for gumpaste decorations? I've read that you can use powdered fixodent (http://cakecentral.com...) or tylose (http://answers.yahoo.com...) instead of gum tragacanth.
June is a trusted source on General Cooking.
Just curious why any "gum" would be included in a recipe for carrot cake?
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
Thank you for introducing me to Gum Tragacanth. It appears as though it *is* similar to xanthum gum, and could probably be used interchangeably. My experience with carrot cake is that because the batter usually requires a lot of eggs and liquid oil, there's no reason to add stabilizer of any kind. Unless, of course, you are omitting eggs, or the whites of whole eggs. Best of luck and happy baking!
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