Carrot Cake

5.0 3
5 stars
(3)
Photo: Oxmoor House
Recipe from Oxmoor House

This deliciously moist cake is chock-full of carrots, nuts, and raisins.

Ingredients

  • Cake:
  • 2 teaspoons ground cinnamon
  • 1 teaspoon grated orange rind
  • 2/3 cup fresh orange juice
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1 (15-ounce) package gluten-free yellow cake mix (such as Betty Crocker)
  • 1 (3.4-ounce) package gluten-free vanilla instant pudding mix
  • 3 1/3 cups grated carrot (about 1 pound carrots)
  • 3/4 cup raisins
  • 3/4 cup chopped walnuts
  • Cooking spray
  • Frosting:
  • 6 ounces 1/3-less-fat cream cheese, softened
  • 2 tablespoons 1% low-fat milk
  • 1 1/2 teaspoons vanilla extract
  • 4 1/2 cups powdered sugar, sifted

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. To prepare cake, combine first 7 ingredients in a bowl; beat with a mixer at low speed for 1 minute. Scrape sides of bowl; beat at medium-high speed for 2 minutes or until batter is smooth, scraping sides of bowl occasionally. (Batter will be thick.) Fold in carrot, raisins, and walnuts. Spoon batter evenly into 2 (9-inch) round cake pans coated with cooking spray.
  3. 3. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans. Cool completely on a wire rack.
  4. 4. To prepare frosting, place cream cheese, milk, and vanilla in a large bowl; beat with a mixer at high speed until creamy. Gradually add powdered sugar; beat at low speed just until blended.
  5. 5. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.
Cooking Light Gluten-Free Cookbook,
2011