Gluten Free Carrot Cake or Cupcakes

Ingredients

3 large organic free-range eggs
1/2 cup light vegetable oil
1 cup organic light brown sugar, packed
1/3 cup plain yogurt, coconut yogurt or applesauce
2 teaspoons vanilla
1 tablespoon agave
1/2 teaspoon ground cinnamon
1 teaspoon Pumpkin Pie Spice
2 cups The Pure Pantry All Purpose Baking Mix
1 1/2 cups finely grated carrots (about 4 medium carrots)
1/2 cup raisins
1/2 cup toasted chopped walnuts or pecans (optional)

Instructions

Preheat the oven to 350 degrees F.  Grease a 9-inch cake pan or 12-cup cupcake tin.

In a mixing bowl beat the eggs; add the oil and beat; add the brown sugar and beat till smooth.  Beat in the yogurt or applesauce, vanilla, agave, cinnamon and spice.  Add in the baking mix and beat till combined.  Add the carrots, raisins and nuts; stir until combined.

Spread the batter evenly in the cake pan or cupcake tin; and place the pan in the center of a preheated oven.  Bake until the cake is firm, and a wooden pick inserted into the center emerges clean, about 35 minutes for cake and 20 minutes for cupcakes.

Heavenly Cream Cheese Frosting

1/2 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 cups sifted confectioners’ sugar
1/2 cup agave nectar
1 teaspoon vanilla

Instructions

Beat butter until blended.  Add cream cheese and beat until combined.  Slowly sift in sugar and beat until fluffy.  Add agave and vanilla and continue beating.  If frosting is too thin, add 2 tablespoons more sifted confectioners’ sugar.  Makes enough frosting for 12 cupcakes or one 9 x 12 inch (23 x 30 cm) cake.  For a two layer cake, double the recipe.

Recipes From Our Kitchen to Yours

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