Gluten-Free Carrot Cake

Note from Kalinda: This is a guest post from my sister, Larissa, who also makes gluten-free goodies from time to time.

Carrot Cake

• 3 eggs
• 1/2 cup vegetable oil
• 1 cup light brown sugar
• 1/3 cup plain yogurt
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• rounded  1/4 teaspoon ground allspice
• rounded  1/4  teaspoon ground nutmeg
• rounded  1/4 teaspoon ground cloves
• 2 cups Pamela’s Ultimate Baking and Pancake Mix
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 tablespoons orange juice
• generous 1 1/2 cups shredded carrots
• 1/2 cup golden raisins
• 1/2 cup chopped walnuts

1. Preheat oven 350 degrees F. Grease a 9-inch springform pan.
2. In a large bowl, beat the eggs, then beat in the oil, then add in the brown sugar and mix until smooth.
3. Add in the yogurt, vanilla, orange juice, cinnamon, nutmeg, allspice, and cloves.
4. Add in the Pam’s Mix, baking soda, and baking powder, mix thoroughly.
5. Stir in the carrots, raisins, and walnuts.
6. Pour into the pan and bake for 40-50 minutes until a toothpick inserted in the middle comes out clean. Cool on a wire rack.

Cream Cheese Frosting

• 8 ounces light cream cheese or neufchatel cheese
• 2 tablespoons unsalted butter, softened
• 2 teaspoons vanilla extract
• 3 cups powdered sugar
• juice from one small lime, more or less to taste

1. Combine the cream cheese and butter in a mixing bowl and beat until fluffy.
2. Add in the vanilla, then gradually add in the powdered sugar.
3. Once all the sugar has been added, add in the lime juice and beat until the frosting is smooth.

It’s probably easiest to make the frosting using a mixer, but you can hand mix if need be. You may want to chill the frosting before decorating the cake; make sure to cover the frosting if you do chill it. It’s also good to let the cake cool before you frost it.