Carrot Cake - Gluten-Free and Sugar-Free; not Taste-Free!

Recently, DD and I were craving something sweet.  But she can't have sugar and I can't have gluten...what are 2 girls with needy sweet-tooths (sweet-teeth?) to do?  If you're my DD, you come up with your own recipe!

Lizzie’s GF-SF Carrot Cake

Cake Ingredients:

• 3 cups Jules’gf flour
• 1¾  teaspoons salt
• 1 teaspoon baking soda
• 1 tablespoon cinnamon
• 5 eggs
• ½ cup agave nectar
• ¼ cup canola oil
• 3 cups carrots, grated
• 1 cup raisins
• 1 cup walnuts

To make cake:

1.  In a large mixer bowl, combine flour, salt, baking soda, cinnamon.
2.  In a separate bowl, mix together eggs, agave and oil.
3.  Mix carrots, raisins and walnuts into wet ingredients.
4.  Mix wet ingredients into dry.
5.  Place batter into 2 well greased, 9 inch round or square cake pans. (Batter will be thick.)
6.  Bake at 325° F for 35 minutes, checking frequently.  (For some reason, ours cooks in 20 minutes!)  Cake is done when pick inserted in center comes out clean.
7. Cool for 10 minutes in pans on rack, then remove from pans and cool completely on rack.
8. Ice with Cream Cheese Icing (below)

Cream Cheese Icing

• 1 8 oz. brick of cream cheese, at room temp.
• 1 c. Splenda for baking
• 1 tsp. vanilla
• Milk

Cream together cream cheese and Splenda; when smooth, add vanilla.  If it’s too stiff, add milk, 1 tsp. at a time.