Spiced Carrot Cake With Cream Cheese Frosting

  1. Preheat oven to 350u0b0.
  2. To prepare cake, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, xanthan gum, and next 6 ingredients (through nutmeg) in a medium bowl; stir with a whisk. Place granulated and brown sugars, oil, applesauce, 1/2 teaspoon vanilla, and eggs in a large bowl; beat with a mixer at medium speed until blended. Gradually add flour mixture, beating at low speed until smooth. Fold in carrot, raisins, and pecans.
  3. Pour batter into an 11 x 7-inch metal baking pan coated with cooking spray. Bake at 350u0b0 for 35 minutes or until a wooden pick comes out clean. Cool completely in pan on a wire rack.
  4. To prepare frosting, combine butter, 1 teaspoon vanilla, and cream cheese in a medium bowl; beat with a mixer at medium speed until blended. Gradually add powdered sugar, beating until smooth. Spread frosting over top of cake. Store cake, loosely covered, in refrigerator.

brown rice flour, white rice, flour, xanthan gum, baking soda, baking powder, ground cinnamon, salt, ground ginger, ground nutmeg, granulated sugar, brown sugar, canola oil, applesauce, vanilla, eggs, carrot, raisins, pecans, cooking spray, frosting, butter, vanilla, cream cheese, powdered sugar

Taken from www.myrecipes.com/recipe/spiced-carrot-cake-cream-cheese-frosting (may not work)

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