Moist Carrot Cake

• 2 cups Betsys Baking Mix
• 2 tablespoons ground ginger
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon xanthan gum
• 1/2 teaspoon salt
• 3/4 cup water
• 1/4 cup ground flaxseed meal
• 1 1/2 cups granulated sugar
• 1 1/3 cups canola oil
• 2 teaspoons vanilla extract
• 2 cups peeled grated carrots (about 4 large carrots)
• 1 1/2 cups raisins
• 1 recipe Vanilla Buttercream Frosting

1. Preheat the oven to 350F.
2. Lightly grease three 8-inch round cake pans with canola oil, line the bottoms of the pans with parchment paper, and then lightly grease the parchment paper.
3. In a large bowl, whisk together the baking mix, ginger, baking soda, cinnamon, xanthan gum, and salt.
4. In a small bowl, combine the water and flaxseed meal and allow to thicken for 3 to 5 minutes.
5. In the bowl of a stand mixer, cream together the sugar and oil.
6. Add in the vanilla and then the flaxseed mixture and beat for 1 minute.
7. Stir in the dry ingredients and then fold in the shredded carrots and the raisins.
8. Pour the batter into the prepared pans, smooth the tops with a knife, and bake for 30 minutes, or until the cakes are golden and a toothpick inserted in the centers comes out clean.
9. Let the cakes cool completely in their pans on a cooling rack.
10. Turn the cakes out of the pans and remove the parchment paper.
11. Frost the top of each cake layer with the frosting.
12. Transfer 1 layer to a serving plate and stack the other layers on top.
13. Frost the sides of the cake.
14. Store the frosted cake, covered and refrigerated, for up to 3 days.

betsys baking, ground ginger, baking soda, ground cinnamon, xanthan gum, salt, water, ground flaxseed meal, sugar, canola oil, vanilla, carrots, raisins, vanilla buttercream frosting

Taken from www.cookstr.com/recipes/moist-carrot-cake (may not work)