Gluten and Dairy Free Two Layer Carrot Cake

• 9 tablespoons applesauce mixed with 3 teaspoons baking powder + 4 tablespoons warm water mixed with 1 tablespoon gluten-free egg substitute…this replaces 5 eggs
• ½ cup vegetable oil
• 2 cups sugar
• 2 cups gluten free flour (see recipe below)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon salt
• 1 teaspoon milled flax seed or coconut flour
• 3 cups grated carrots
• 1 cup raisins
• 1 cup chopped walnuts, optional

1. Preheat oven to 350 degrees F. 
2. Grease two 8 or 9 inch round cake pans and lightly dust with gluten free flour. 
3. In the bowl of an electric mixer, beat together applesauce / baking powder / warm water / egg substitute, oil and sugar at medium-high speed for 3 minutes.
4. In a separate bowl or on a piece of waxed paper, sift together flour, baking soda, baking powder, cinnamon, nutmeg, salt and milled flax seed or coconut flour. 
5. Add the dry ingredients to the wet batter and mix on medium-low speed just until blended, approximately 30 seconds. 
6. Fold in grated carrots, raisins and nuts (if desired) until combined.
7. Divide the batter between the two prepared pans. 
8. Bake in preheated oven for approximately 60 to 75 minutes, depending on oven and pan size. 
9. Cake is done when a toothpick inserted in the center comes out clean. 
10. Cool in the pans 20 minutes; turn cakes out of pans and cool completely on a wire rack; then frost cakes.

Cream Cheese Frosting:

• ½ cup (1 stick) butter or dairy-free margarine or Spectrum Organic Shortening
• 9 ounces Chevre soft goat cheese or soy cream cheese, room temperature
• 6 cups sifted powdered sugar
• 2 teaspoons fresh lemon juice
• 2 teaspoons pure vanilla extract

1. In the bowl of an electric mixer, beat the margarine or shortening on medium-high speed until creamy, approximately 1 to 2 minutes for margarine and 4 minutes for shortening. 
2. Add the goat cheese and beat at medium-high speed, approximately 5 minutes or until creamy and smooth. 
3. Add the powdered sugar, lemon juice and vanilla extract and beat at low speed until smooth. 
4. Once smooth, beat at medium speed for several more minutes until light and fluffy. 

Gluten Free Flour:
Makes 2 cups

• 1 cup rice flour
• ½ cup tapioca starch/flour
• ½ cup cornstarch or potato starch

1. Thoroughly combine all ingredients. 
2. Store in a covered container in the refrigerator until used.