Carrot Cake

As a child, I loved the smell of carrot cake. The spices warmed my heart and brought me comfort. That along with the lovely taste of a cream cheese frosting that isn't overly consumed with cream cheese.

If you know me well, you know I have a weird thing about raisins in my baked goods. Can't handle them. Feel free to add them into your cake mix if you want. This cake makes a rectangular Pyrex (I use my 3 quart) cake but you can put in into two circular pans if you would like to make a round cake.

Carrot Cake

• 4 eggs

• 1 cup brown sugar

• 1 cup granulated sugar

• 3/4 cup olive oil

• 1/2 cup applesauce

• 1 tablespoon vanilla extract

• 9.6 oz Melly Belly Flour blend

• 2 teaspoons baking soda

• 2 teaspoons baking powder

• 1 teaspoon xanthan gum

• 1 teaspoon salt

• 1 tablespoon cinnamon

• 1 teaspoon nutmeg

• 2.5 cups grated carrots

• 1 cup chopped walnuts

Cream Cheese Frosting

• 8 oz softened cream cheese

• 1/2 cup softened butter

• 1 teaspoon vanilla extract

• 2 cups powdered sugar

For the cake, place baking soda, baking powder, flour blend, xanthan, salt, cinnamon, and nutmeg in a bowl. Mix it together and set it aside. In a stand mixer, mix your eggs, sugars, olive oil, apple sauce, and vanilla. Once fully mixed, slowly add in 1/2 of your dry mix at a time until all is incorporated. Lastly, add in your carrots, and walnuts and mix well so all of it is coated in the cake mix.

Grease your Pyrex, and pour in all your cake mix, let it sit and then preheat your oven to 350 degrees. Once your oven is ready, pop in your cake and bake for 35-45 minutes until you your cake is done and a toothpick comes out clean when you poke the cake in the middle.

Take your cake out and let it cool completely. Once cool, it's time to frost!!

Beat your cream cheese, butter, and vanilla together until nice and smooth. Add in your powdered sugar one cup at a time. Make sure you scrape down the sides of your bowl and whip again until your frosting is nice and smooth. Frost your cake and decorate it you wish. Eat right then and there or store in your fridge until you are ready. Enjoy!