Gluten-Free Coconut Carrot Cake With Cream Cheese Icing - cooking recipe

Ingredients

Carrot Cake
3 large eggs, organic free-range
1/2 cup vegetable oil
1 cup light brown sugar, packed
1/3 cup plain yogurt
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice (or a mix of nutmeg, cloves, ginger and allspice)
2 cups Pamelas ultimate baking and pancake mix
3/4 cup sweetened flaked coconut
1 1/2 cups carrots, shredded (about 4)
1/2 cup golden raisin
1/2 pecans, toasted & chopped (or walnuts)
Cream Cheese Icing
4 ounces cream cheese, softened
2 tablespoons butter, softened
1 -2 teaspoon vanilla extract
3 cups powdered sugar (more, if needed)
1 teaspoon lemon juice (lime or orange)

Preparation

Pre-heat oven to 350 degrees F.
Grease a 9\" spring-form cake pan.
In a mixing bowl, beat the eggs; add the oil and beat; add the brown sugar and beat until smooth.
Beat in the yogurt, vanilla, cinnamon and spice.
Add in the baking mix and beat until combined. (The batter should be a bit thicker than wheat flour batter.).
Add in the coconut, carrots, raisins, and nuts; stir with a wooden spoon to combine.
Spread the batter evenly in the cake pan; and place the pan in the center of a pre-heated oven.
Bake until the cake is firm, and a wooden pick inserted into the center emerges clean, about 40-45 minutes (or longer if necessary).
Cool on a wire rack and frost with cream cheese icing.
For cream cheese icing, beat the cream cheese and butter until fluffy.
Add the vanilla.
Add the powdered sugar a cup at a time; squeeze a little lemon (or other citrus) juice into the frosting and beat until smooth.
Add more sugar or juice as necessary.
Frost cooled cake.