CAKE RECIPES

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Carrot Spice Cake   Boston Cream Cake   Lemon Meringue Cake

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Carrot Spice Cake

By Steven J. Rice
¼ cup coarsely chopped walnuts, for decoration 2 cups Authentic Foods Pancake & Baking Mix
¼ cup golden raisins presoaked in water 1 cup of Authentic Foods Maple Sugar
1 cup grated carrots 2 tablespoon sugar
1 teaspoon lemon juice ¼ teaspoon baking powder
4 tablespoons corn oil 2 teaspoon cinnamon
3 large eggs ¼ teaspoon Authentic Foods Xanthan Gum
½ cup non-dairy cream ¼ teaspoon allspice
3 tablespoon water ½ cup chopped walnuts

Preheat oven to 350°. In medium bowl, combine Authentic Foods Pancake & Baking Mix, Authentic Foods Maple Sugar, sugar, baking powder, cinnamon, Authentic Foods xanthan gum, allspice. In another bowl, beat oil, egg, non-dairy cream, lemon juice and water; add to contents of medium bowl and stir until smooth. Fold in chopped walnuts, grated carrots, and presoaked raisins. Pour batter in 8 inch round pan and bake in preheated 350° oven for approximately 40 minutes or until golden brown. Cake is done when toothpick inserted in center comes out clean. Cool in pan for 5 minutes. Then remove from pan and place on a rack. Cool completely before frosting. Recommend Cream Cheese Frosting. Sprinkle the ¼ cup walnuts on top.

Cream Cheese Frosting

¼ cup unsalted butter, softened

6 ounces cream cheese, softened

2 cups sifted confectioners’ sugar

2 teaspoons fresh lemon juice

Cream butter and cream cheese. Add confectioners’ sugar and lemon juice; beat until smooth.

© Authentic Foods

Authentic Foods Boston Cream Cake

1 Vanilla Cake made from Authentic Foods Vanilla Cake Mix

Custard Fillin