Gluten-Free Carrot Cake | RICARDO

Ingredients

• 1/3 cup (35 g) gluten-free oats
• 1 1/3 cups (200 g) gluten-free all-purpose flour mixture
• 1/3 cup (45 g) ground almonds
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 ml (1/4 c. à thé) de sel
• 2 eggs
• 3/4 cup (160 g) brown sugar
• 1/4 cup (60 ml) canola oil
• 1/2 cup (125 ml) crushed pineapple, not drained
• 2 cups (220 g) carrots, grated
• 1/2 cup (70 g) raisins
• 4 oz (115 g) cream cheese, softened
• 3/4 cup (100 g) icing sugar