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
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources