Gluten-Free Carrot Spice Cake with California Raisins

Menu Part: 
Cuisine Type: 
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.


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


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

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