Ingredients

• 1 cup (250 ml) vegetable canola oil
• ¼ cup (175 ml) granulated sugar
• ¼ cup (175 ml) packed brown sugar
• 4 eggs
• 2 cups (500 ml) “Robin Hood Nutri Flour Blend” gluten free
• 2 tsp (10 ml) cinnamon
• 2 tsp (10 ml) baking soda
• 2 tsp baking powder
• ½ tsp (2 ml) salt
• ½ tsp (2 ml) xanthan gum
• 3 cups (750 ml, approx. 1 lb./454 g) grated carrots

Cream Cheese Icing

• 1 cup (250 ml) regular or low fat cream cheese, softened
• ¼ cup (50 ml) butter, softened
• 4 cups (1L) icing sugar
• 1 tsp (5 ml) vanilla extract

Tools

• Dry measuring cup
• Liquid measuring cup
• Measuring spoons
• Grater
• Hand held or stand electric mixer
• Two 8^’’ (22 cm) cake pans
• Wire cooling rack

Directions

1. Cake: preheat oven to 350 ⁰F (180⁰). Grease two 8^’’ (23 cm) cake pans
2. Beat oil and sugars together in a large bowl of an electric mixer until combined. Add eggs, one at a time, beating well after each addition.
3. Combine flour, cinnamon, baking soda, baking powder, salt and xantan gum in a separate large bowl. Add flour mixture to egg mixture. Beat just until combined. Fold in carrots. Divide batter evenly in the prepared pans.
4. Bake in preheated oven 40 to 45 minutes or until toothpick inserted in center of cake comes out clean.
5. Cool in pans for 20 minutes then remove from pans and cool completely on wire cooling rack.
6. Icing: Cream the butter and cream cheese in a large bowl of an electric mixer until combined. Add icing sugar, one cup (250 ml) at a time. Beat well after each addition. Add vanilla and continue beating until fluffy. Add 1 tbsp (15 ml) milk at a time to thin out icing if necessary.
7. Assembly: Place one cake layer on serving dish. Spread icing. Top with remaining cake layer. Spread top with remaining icing. Refrigerate until ready to eat.