Makes 12 servings. Difficulty
For the cake: 1 teaspoon butter 3/4 cup gf flour 1/4 cup gf oat flour* 1-1/2 teaspoons ground cinnamon 1 teaspoon ground flax 1 taspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup sugar 1/4 cup canola oil 2-1/2 oz. pureed carrots (baby food pureed carrots work great) 2 large eggs 4 carrots finely grated (about 4 oz.) 1/2 cup raisins 1/4 cup toasted walnuts, chopped
For the frosting: 1/3 cup cream cheese, softened 1 Tablespoon unsalted butter 1 cup powdered sugar, sifted 1/2 teaspoon pure vanilla extract
Preheat the oven to 325°F. Lightly grease an 8-inch baking pan with 1 teaspoon of butter. Set aside.
In a large bowl, whisk the gf flour, oat flour, cinnamon, ground flax, baking powder, baking soda, and salt. Set aside.
In a separate bowl, whisk together the sugar, canola oil, pureed carrots and eggs. Add this mixture to the dry ingredients; stir until just incorporated. Stir in the grated carrots, raisins and walnuts.
Spoon batter into the prepared baking pan. Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack.
Meanwhile, make the frosting. Combine the cream cheese and butter in a large bowl. Beat with a mixer on high speed until creamy. Gradually add the powdered sugar and vanilla, beating on low speed until smooth (do not overbeat). Spread frosting over the cooled cake. Cover and chill.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To order this product visit www.glutenfree.com.
We also used Cream Hill Estates, certified gluten-free, oat flour for the oat flour in this recipe. For more information visit www.creamhillestates.com.