Gluten-free Coconut Carrot Cake With Cream Cheese Icing

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 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)
• 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)

Recipe

• 1 pre-heat oven to 350 degrees f.
• 2 grease a 9" spring-form cake pan.
• 3 in a mixing bowl, beat the eggs; add the oil and beat; add the brown sugar and beat until smooth.
• 4 beat in the yogurt, vanilla, cinnamon and spice.
• 5 add in the baking mix and beat until combined. (the batter should be a bit thicker than wheat flour batter.).
• 6 add in the coconut, carrots, raisins, and nuts; stir with a wooden spoon to combine.
• 7 spread the batter evenly in the cake pan; and place the pan in the center of a pre-heated oven.
• 8 bake until the cake is firm, and a wooden pick inserted into the center emerges clean, about 40-45 minutes (or longer if necessary).
• 9 cool on a wire rack and frost with cream cheese icing.
• 10 for cream cheese icing, beat the cream cheese and butter until fluffy.
• 11 add the vanilla.
• 12 add the powdered sugar a cup at a time; squeeze a little lemon (or other citrus) juice into the frosting and beat until smooth.
• 13 add more sugar or juice as necessary.
• 14 frost cooled cake.