When I made this for the first time, I served it without telling anyone that it was gluten-, dairy-, soy-, nut-, and egg-free. One friend still swears it was the best carrot cake she’s ever had, allergens or not.
- 2 cups Betsy’s Baking Mix
- 2 tablespoons ground ginger
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon xanthan gum
- ½ teaspoon salt
- ¾ cup water
- ¼ cup ground flaxseed meal
- 1½ cups granulated sugar
- 1 1/3 cups canola oil
- 2 teaspoons vanilla extract
- 2 cups peeled grated carrots (about 4 large carrots)
- 1½ cups raisins
- 1 recipe Vanilla Buttercream Frosting
Preheat the oven to 350°F. Lightly grease three 8-inch round cake pans with canola oil, line the bottoms of the pans with parchment paper, and then lightly grease the parchment paper.
In a large bowl, whisk together the baking mix, ginger, baking soda, cinnamon, xanthan gum, and salt. In a small bowl, combine the water and flaxseed meal and allow to thicken for 3 to 5 minutes.
In the bowl of a stand mixer, cream together the sugar and oil. Add in the vanilla and then the flaxseed mixture and beat for 1 minute. Stir in the dry ingredients and then fold in the shredded carrots and the raisins.
Pour the batter into the prepared pans, smooth the tops with a knife, and bake for 30 minutes, or until the cakes are golden and a toothpick inserted in the centers comes out clean.
Let the cakes cool completely in their pans on a cooling rack. Turn the cakes out of the pans and remove the parchment paper. Frost the top of each cake layer with the frosting. Transfer 1 layer to a serving plate and stack the other layers on top. Frost the sides of the cake.
Store the frosted cake, covered and refrigerated, for up to 3 days.
Nutritional information does not include Betsys Baking Mix or Vanilla Buttercream Frosting. For nutritional information on Betsys Baking Mix and Vanilla Buttercream Frosting, please follow the links above. This recipe serves 10.