We LOVE carrot cake but since we should not eat it I hardly ever make one. Well I had a moment of weakness and this is what we got! No one complained by the way and it was all eaten.
1 package 1-2-3 Gluten Free® Sweet Goodness Pan Bar Mix
3 large eggs, room temperature
3/4 cup applesauce
1⁄4 cup vegetable oil
1 1⁄2 cup finely shredded carrots
1⁄4 tsp. cinnamon
1⁄4 tsp. ground nutmeg
1⁄4 tsp. ground cloves
1⁄4 tsp. allspice
3⁄4 cup raisins (optional)
Cream cheese icing
1–10 oz package pecan pieces, lightly toasted (optional)
Gluten Free Carrot Cake
Ingredients:1 package 1-2-3 Gluten Free® Sweet Goodness Pan Bar Mix
3 large eggs, room temperature
3/4 cup applesauce
1⁄4 cup vegetable oil
1 1⁄2 cup finely shredded carrots
1⁄4 tsp. cinnamon
1⁄4 tsp. ground nutmeg
1⁄4 tsp. ground cloves
1⁄4 tsp. allspice
3⁄4 cup raisins (optional)
Cream cheese icing
1–10 oz package pecan pieces, lightly toasted (optional)
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Directions:
Preheat oven to 350o F. Generously spray 2–8" round pans with non-stick spray.
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Mix first 4 ingredients together in mixer or by hand. Add spices and mix. Add raisins (if desired) and stir in by hand.
Pour mixture into greased pans and spread evenly.
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Bake for approximately 20 minutes (30-33 minutes for a 9" x 13" pan) until toothpick
inserted in center comes out clean
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Leave cakes in pan for 3-5 minutes. Then, remove from pan and cool completely.
Place bottom layer on serving plate. Frost top of bottom layer of cake with cream cheese icing. Place top layer on top. Completely frost cake. Gently press pecan pieces onto icing on sides of cake. Cut and serve.
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