Recipe by LARavenscroft
This is a recipe that I got from the website of Gluten-Free Goddess. It uses Pamela's Baking & Pancake Mix. I've made it several times and I've gotta say, it's really good. My wheat eating DD even asked for it for her birthday. If you are GF/CF you can use canned pumpkin or applesauce in place of the yogurt and 2 cups of your flour mix plus 2 teaspoons of baking powder and 1 teaspoon of baking soda.
Top Review by karenjbellinfante
This is a delicious cake! I love that it's just enough for a one layer cake but not too small for company either. I used applesauce in place of the yogurt and omitted the nuts. I was afraid to add pineapple, thinking that it would be too moist and fall but I think this cake could have pulled it off easily. Next time. I made 1-1/2 the icing recipe and it was perfect.
- 3 large eggs, organic free-range
- 1⁄2 cup vegetable oil
- 1 cup light brown sugar, packed
- 1⁄3 cup plain yogurt
- 2 teaspoons vanilla extract
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon pumpkin pie spice (or a mix of nutmeg, cloves, ginger and allspice)
- 2 cups Pamelas ultimate baking and pancake mix
- 3⁄4 cup sweetened flaked coconut
- 1 1⁄2 cups carrots, shredded (about 4)
- 1⁄2 cup golden raisin
- 1⁄2 pecans, toasted & chopped (or walnuts)
Cream Cheese Icing
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1 -2 teaspoon vanilla extract
- 3 cups powdered sugar (more, if needed)
- 1 teaspoon lemon juice (lime or orange)
Directions See How It's Made
- Pre-heat oven to 350 degrees F.
- Grease a 9" spring-form cake pan.
- In a mixing bowl, beat the eggs; add the oil and beat; add the brown sugar and beat until smooth.
- Beat in the yogurt, vanilla, cinnamon and spice.
- Add in the baking mix and beat until combined. (The batter should be a bit thicker than wheat flour batter.).
- Add in the coconut, carrots, raisins, and nuts; stir with a wooden spoon to combine.
- Spread the batter evenly in the cake pan; and place the pan in the center of a pre-heated oven.
- Bake until the cake is firm, and a wooden pick inserted into the center emerges clean, about 40-45 minutes (or longer if necessary).
- Cool on a wire rack and frost with cream cheese icing.
- For cream cheese icing, beat the cream cheese and butter until fluffy.
- Add the vanilla.
- Add the powdered sugar a cup at a time; squeeze a little lemon (or other citrus) juice into the frosting and beat until smooth.
- Add more sugar or juice as necessary.
- Frost cooled cake.