Can't Believe It's Allergy Free!

Try this wonderfully light, tasty, colorful and nutritious cake. The orange juice adds a refreshing touch, and enhances the flavor of carrots.  Frost it for a special touch—you can even make the frosting dairy free!

Ingredients

• 2 cups “Grandma’s Gluten Free Flour Mix” 
  Click Here to see the recipe.
• 1 1/2 cups shredded carrots
• 3/4 cup plus 2 Tablespoons orange juice
• 1/2 cup canola / vegetable oil
• 1/2 cup raisins
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 3 teaspoons Egg Replacer, prepared as per package directions.  (When this is not available, whisk together 3 Tablespoons water, 3 Tablespoons oil and 2 teaspoons baking powder)
• 1 teaspoon baking powder (omit if using Egg Replacer substitute as above)
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon powder
• 1 teaspoon ground nutmeg.

Method

1. Preheat oven to 350 degrees F
2. Lightly grease a 9” round cake pan
3. In a bowl, combine flour, baking powder, baking soda, cinnamon powder, ground nutmeg.
4. In a separate bowl, mix oil and sugars.
5. Whisk in orange juice, prepared Egg Replacer (or substitute), and vanilla.
6. Gently fold in flour, and mix well.
7. Stir in carrots and raisins.
8. Spoon batter evenly into prepared pan.
9. Bake 45 – 50 minutes or until inserted toothpick comes out clean.

Frosting

• 2 ounces softened cream cheese
• 2 Tablespoons softened butter
• 3/4 cup confectioner’s sugar
• 1 teaspoon vanilla extract.
• Beat cream cheese, softened butter, and vanilla with a whisk, and gradually add sugar.
• Spread over cooled cake.

Dairy Free version

• 4 ounces pureed soft silken tofu
• 3/4 cup confectioner’s sugar
• 1 teaspoon vanilla extract.
• Blend together and spread evenly on cake.

Dairy free, soy free topping

Make an orange glaze using 1/2 cup confectioner’s sugar with 2 –3 Tablespoons orange juice.  Spread evenly over cake.