Gluten-Free Carrot Spice Cake with California Raisins

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
9-in. cake or 12 muffins

Carrot cake gets the gluten-free treatment with this cake, which features California Raisins, gluten-free vanilla, nutmeg and walnuts.

Ingredients

11/2 cups basic gluten-free baking mix
11/2 tsp. baking soda
3/4 tsp. xanthan gum
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. salt
1/8 tsp. nutmeg
3/4 cup packed brown sugar
2 eggs, beaten
1/2 cup canola oil
1 tsp. gluten-free vanilla
11/2 cup fresh carrots, grated
11/2 cup walnuts, chopped
11/2 cup California raisins

Steps

1. Preheat oven to 350°F. Lightly grease 9-in. square pan and dust with baking mix or rice flour or line with parchment paper. Set aside.

2. Mix baking mix, soda, xanthan gum, cinnamon, cloves, salt, nutmeg and brown sugar together. Stir in beaten eggs, oil and vanilla; mix well.

3. Fold in grated carrots, walnuts and raisins. For cake, spread batter into prepared pan and bake for 35 to 40 mins. at 350°F. For muffins, divide batter into 12 paper-lined muffin tins and bake for 20 to 25 mins. until done. Cool cake and frost as desired. Serve muffins warm.

Recipe by California Raisin Marketing Board

More From FoodService Director

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

FSD Resources