Ingredients:

• 1 1/2 cups basic gluten-free baking mix
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon xanthan gum
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon salt
• 1/8 teaspoon nutmeg
• 3/4 cup packed brown sugar
• 2 eggs, beaten
• 1/2 cup canola oil
• 1 teaspoon gluten-free vanilla
• 1 1/2 cups grated fresh carrots
• 1 1/2 cups chopped walnuts
• 1 1/2 cups  raisins

Directions:

• Preheat oven to 350°.
• Lightly grease a 9-inch square pan and dust with baking mix or rice flour or line with parchment paper. Set aside.
• Mix baking mix, soda, xanthan gum, cinnamon, cloves, salt, nutmeg and brown sugar together. Stir in beaten eggs, oil and vanilla; mix well.
• Fold in grated carrots, walnuts and raisins.
• For cake, spread batter into prepared pan and bake for 35 to 40 minutes at 350°.
• For muffins, divide batter into 12 paper-lined muffin tins and bake for 20 to 25 minutes until done.
• Cool cake and frost as desired.