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Classic Carrot Cake with Cream Cheese Frosting
Yummy Gluten Free Classic Carrot Cake with Cream Cheese Frosting. Taken from the book "The Cake Doctor Bakes Gluten-Free" by Anne Bryn- I love everything I've made from this recipe book!
Ingredients
Vegetable oil spray for misting the pans
2 tsp rice flour for dusting the pans
Cake:
2 medium-sized carrots
1/2 cup golden raisins
1 package (15 oz) yellow gluten-free cake mix
1/4 cup (half of a 3.4 oz package) vanilla instant gluten-free pudding mix (This is very important for the taste)
3/4 cup unsweetened applesauce
1/2 cup vegetable oil
3 large eggs
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp pure vanilla extract
Cream Cheese Frosting:
1 package (8 oz) cream cheese- at room temp
4 tbsp (1/2 stick) butter- at room temp
3 cups confectioners' sugar, sifted
1 tsp pure vanilla extract
1/2 cup chopped walnuts (optional for the garnish
2 tsp rice flour for dusting the pans
Cake:
2 medium-sized carrots
1/2 cup golden raisins
1 package (15 oz) yellow gluten-free cake mix
1/4 cup (half of a 3.4 oz package) vanilla instant gluten-free pudding mix (This is very important for the taste)
3/4 cup unsweetened applesauce
1/2 cup vegetable oil
3 large eggs
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp pure vanilla extract
Cream Cheese Frosting:
1 package (8 oz) cream cheese- at room temp
4 tbsp (1/2 stick) butter- at room temp
3 cups confectioners' sugar, sifted
1 tsp pure vanilla extract
1/2 cup chopped walnuts (optional for the garnish