Carrot Cake

Ingredients: 

• 1 cup gluten-free flour blend (Bob’s Red Mill 1 to 1 mix)
• ½ cup toasted** 1000 Springs Mill quinoa flour
• ¾ cup 1000 Springs Mill Oat Flour
• ¾ cup brown sugar
• ½ cup granulated sugar
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 teaspoons cinnamon
• ¾ teaspoon nutmeg
• 2/3 cup vegetable oil
• 1 teaspoon vanilla
• 3 eggs
• 2 ¼ cups grated carrots (lightly packed)

Instructions:

1. Whisk together flour, baking soda, baking powder, salt, nutmeg and cinnamon.
2. In another bowl, beat together vegetable oil, vanilla, and sugars. Add eggs, one at a time, mixing to thoroughly combine.
3. Mix dry ingredients into wet ingredients.
4. Stir in grated carrot.
5. Bake in a greased 9”x13” pan at 350o for 35-45 minutes.
6. When completely cool frost with Cream Cheese Icing

For cream cheese icing combine: 

• 8 ounce package full-fat cream cheese 
• 4 ounces butter 
• 3 cups powdered sugar 
• 2 teaspoons vanilla Beat well

Add chopped walnuts or pecans, if desired. Spread over cooled cake.