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Carrot Cake

Photo: Oxmoor House
Yield 22 servings (serving size: 1 slice)
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

Nutrition Information

  • calories 332
  • fat 10.4 g
  • satfat 2.2 g
  • monofat 2.9 g
  • polyfat 4.2 g
  • protein 3.2 g
  • carbohydrate 59.4 g
  • fiber 1.1 g
  • cholesterol 44 mg
  • iron 0.5 mg
  • sodium 119 mg
  • calcium 28 mg

How to Make It

  1. Preheat oven to 350°.

  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. 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. 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. 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