Gluten Free Carrot Cake

To make the frosting, add the butter, cream cheese, vanilla extract, and Splenda to a large mixing bowl and beat until smooth and creamy. It will take an extra minute or two for the sugar granules to dissolve, but if you continue beating the graininess with smooth out. Chill frosting in the refrigerator for at least one hour before frosting.

Preheat oven to 350 F (177 C) . Use two 9 inch cake pans or one 9x13 pan. Grease your baking pans with cold butter.

Peel 8 - 10 carrots, then chop into one inch chunks and add to a food processor. Blend them until they're finely grated, yielding about

In a large bowl combine all your dry ingredients and mix thoroughly.

Cream the sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add the apple sauce and vanilla and blend until smooth.

Slowly add the dry ingredients to the wet ingredients and beat until well blended. Next, stir in the grated carrots and nuts using a fork.

Pour the batter into greased baking pans and bake for 50 minutes or until a toothpick inserted into the middle of the cake comes out clean.

If making a layer cake refrigerate the cake for at least 3 to 4 hours. See Notes below for instructions icing a layer cake.

If using the nuts, add 1½ cup of walnuts and a tablespoon of cinnamon to a freezer bag and shake until the nuts are well coated. Then, take a handful at a time and press along the sides of the cake.