Carrot cake perfection (gluten free!) Even Peter Cottontale would agree!

Who doesn't love a good carrot cake? 

Moist, soft, and just the right amount go texture from the nuts and raisins to satisfy even the toughest critic. Now add healthy and gluten free ingredients and we have a deal breaker!

I've been asked for the last few months from family and friends to please send them the recipe I finally perfected. It took a little over a year and a half of trial and error, and some flops, however I promise if followed it will suit your needs! 

Gluten Free Carrot Cake 

by Batter to Bake

Ingredients:

3 cups of gluten free oat flour ( if you are not gf then just three cups of oats processed to flour)

1 1/2 cup of raw brown sugar ( we make our own with raw sugar and molasses)

1/2 cup raw sugar ( we omit 1/2 cup of brown at times to add this)

1 stick of unsalted softened butter OR 1/2 cup of coconut butter (this recipe used coconut)

1 medium puréed Banana

1 single serve container of lemon Greek yogurt

1 single serve container of vanilla Greek yogurt

1/4 cup of plain Greek yogurt

5 eggs

2 tsp gf vanilla extract

2 cups finely shredded carrots

1/4 to 1/2 cup raisins

1/4 to 1/2 cup crushed walnuts or pecans 

1 tablespoon cinnamon

1/2 tsp nutmeg

1/2 tsp all spice

1 tsp baking powder

1 tsp baking soda

1 pinch of salt

Directions:

1. Preheat oven to 350 degrees.

2. Butter or oil a bundt pan and set aside.

3. In a small bowl mix shredded carrots, spices, nuts, raisins and vanilla. Let sit.

4. In a large mixing bowl begin to beat your five eggs until a light yellow. 

5. Add in your sugar and begin to beat. 

6. Add your butter and mix until creamy.

7. Add your yogurt and beat about three to five minutes. 

 8. Add the salt, baking soda and baking powder to your oat flour mixture and begin to add to your wet mix one cup at a time. 

9. Add your carrot mixture and be sure to mix well throughout the batter.

10. Pour into your pan and bake 1 hour on center rack  ( or until toothpick inserted comes out clean) 

11. Allow to cool completely before removing it from pan. 

Creamcheese Frosting

By Batter to Bake

Ingredients:

1 stick of creamcheese

1/4 cup vanilla Greek yogurt

1/2 cup butter

4 cups confectioners sugar

1 tsp lemon extract

2 tsp vanilla extract

Directions

Mix creamcheese, butter and yogurt until fluffy

Add confectioners sugar one cup at a time. Mix until consistency you want ( sometimes you will need less sugar depending on the thickness of the yogurt)

Add vanilla and lemon. Frost your cake and sprinkle with cinnamon. 

Enjoy!