Carrot Spice Cake

Name: Carrot Spice Cake
Total time: 3600 s
Yield: 14 servings
Cuisine: American
Ingredients: 1 1/2 cups firmly packed brown sugar; 3/4 cup vegetable oil; 4 eggs or equivalent amount of egg substitute; 1 1/2 cups gluten-free all purpose flour or flour of your choice; 3/4 tsp xanthum gum (if using gluten-free flour); 1 tbsp baking powder; 1 tsp salt; 1 1/2 tsp apple pie spice; 3 cups shredded carrots (about 5-6 medium); 1 cup oats; 6 oz cream cheese; 3 cups powdered sugar; 6-8 tsp soy milk or milk of your choice

Stephanie Goldman @cook_3867977

Burns Flat, Oklahoma

So yummy! Could have eaten the whole pan!

Stephanie Goldman @cook_3867977

Burns Flat, Oklahoma

So yummy! Could have eaten the whole pan!

Saved

Ingredients

60 mins

14 servings

1 1/2 cupsfirmly packed brown sugar
3/4 cupvegetable oil
4eggs or equivalent amount of egg substitute
1 1/2 cupsgluten-free all purpose flour or flour of your choice
3/4 tspxanthum gum (if using gluten-free flour)
1 tbspbaking powder
1 tspsalt
1 1/2 tspapple pie spice
3 cupsshredded carrots (about 5-6 medium)
1 cupoats
6 ozcream cheese
3 cupspowdered sugar
6-8 tspsoy milk or milk of your choice

Saved

Steps

60 mins

1

Heat oven to 325 degrees
2

Spray a long cake pan with cooking spray.
3

In large bowl, beat together brown sugar & oil. Add eggs one at a time, beating well after each addition. If using egg substitute, add gradually.
4

Combine flour, xanthum gum, baking powder, salt, & apple pie spice. Stir into egg mixture.
5

Fold in carrots & oats. Mix well.
6

Pour into prepared pan.
7

Bake 55-60 minutes or until toothpick inserted in center comes out clean.
8

Let cool completely.
9

For frosting, combine cream cheese & powdered sugar, mix well. Add milk 1 tsp at a time, until desired consistency is reached. Spread over completely cooled cake.