• 11/2 Cups basic gluten free baking mix
  • 11/2 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
  • 11/2 Cups grated fresh carrots
  • 11/2 Cups chopped walnuts
  • 11/2 Cups California raisins


Preheat oven to 350°F. 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°F. 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. Serve muffins warm.

Nutrition Facts Per Serving

Calories 360 (Calories from Fat 45%); Total Fat 19 ( Saturated Fat 2; Trans Fat 0; ); Cholesterol 35; Sodium 410; Potassium 560; Total Carbohydrate 48; Dietary Fiber 6; Sugars 31; Protein 5; Calcium 76; Iron 2;

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Raisins are fat and cholesterol free.