This Carrot Raisin Square was featured in Maureen's Kitchen in the Spring 2023 issue of Saskatoon HOME magazine. The article is titled "Green Can Be a Theme." Of course, the glaze on the square is tinted green for a St. Patrick's Day feeling.
I make this cake with gluten-free flour because the recipe contains enough leavening ingredients to support heavier flour. The original recipe called for a combination of all-purpose and whole wheat flour. This is a forgiving recipe; feel free to experiment.
Using freshly ground nutmeg, given to me by my eldest daughter, and Mexican vanilla, given to me by my dear friends, took this most recent cake to a new level of deliciousness.
Carrot Raisin Square
Before You Start:
Butter a 9" by 11" cake pan and set aside.
1 ½ cups grated carrots
½ cup washed raisins
Preheat oven to 350°F.
1 cup packed brown sugar
½ cup room temperature butter
1 teaspoon vanilla
¼ teaspoon nutmeg
¾ cup Only Oats Gluten-Free Oat Flour
¾ cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
½ teaspoon baking powder
½ teaspoon baking soda
1. Beat together sugar, butter, vanilla, and nutmeg. Add eggs, one at a time, beating well after adding each egg.
2. Stir flour with baking soda and baking powder.
3. Add dry ingredients to the butter mixture and mix well.
Stir in prepared raisins and carrots and scoop into the prepared pan.
Bake in a 350°F oven for 35 minutes.
Cool the cake before glazing. This cake can be cut into 25 squares.
Melt ¼ cup of butter. Blend in 2 cups of sifted icing sugar. Add 1 teaspoon of vanilla. Gradually add 2 to 4 tablespoons of hot water, one spoonful at a time, until the glaze is the desired consistency.
Sometimes, I glaze the square right in the pan. Alternatively, the whole cake can be removed from the pan and glazed on a serving plate. It is also delicious when served without icing.
TIP: I often grate an entire bag of carrots on grocery day and enjoy them for a few days as a side dish, in a salad or soup, and baked into cookies and cakes.
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