If you didn't manage to leave the meeting with the recipe, here it is!
Trina's Carrot Cake
Adapted by Trina from Betty's Crocker's Cookbook
1 1/2 cups sugar
1 cup vegetable oil (Trina used sunflower oil)
3 eggs
2 cups gluten-free flour mix (Trina used Pamela's Ultimate Baking Mix and has used straight white rice flour with good results.)
2 tablespoons flax meal or ground flax seed
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups shredded carrots
1 cup coarsely chopped walnuts
Heat oven to 350*F. Grease a 13x9x2-inch rectangular pan.
Mix sugar, oil and eggs until blended; beat 1 minute. Stir in remaining
ingredients except carrots and nuts; beat 1 minute. Stir in carrots and
nuts. Pour into pan.
Bake until wooden toothpick inserted in center comes out clean (around 34-45 minutes). Frost with cream cheese frosting.
485 carbs total divided by approximately 12 slices = 40 cbs/slice
Cream Cheese Frosting
Adapted by Trina from Betty Crocker's Cookbook
1 8 ounce package cream cheese, softened
1 tablespoon milk (Trina used 2% Lactose Free)
1 teaspoon vanilla
4 cups powdered sugar
Beat cream cheese, milk and vanilla in a 2 1/2 quart bowl on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and of spreading consistency. One recipe frosts a 13x9x2 cake or fills and frost two 8-inch or 9-inch layer cakes. Refrigerate any remaining frosted cake.
479 carbs. I only used 1/2 of the frosting recipe so 240/12 slices = 20 cbs/slice
