AIP Cinnawin Spice Carrot Cake
This recipe calls for two eat G.A.N.G.S.T.E.R. Cinnawin Spice cake mix pouches and yields one 8-inch two-layer cake. If you are using 1 pouch, just cut the cake in half for your two layers!
Preheat oven to 350F.
Mix your 2 eat G.A.N.G.S.T.E.R. cake mixes in 2 separate bowls as directed on package. Prior to adding the Apple Cider Vinegar, add 1/4 cup raw shredded carrots & 1/2 cup raisins.
Bake each cake in an 8-inch round pan. Bake 30-32 mins.
While your cakes bake, make your frosting. You will need:
- 1 cup Palm Shortening
- 1/3 cup Maple Syrup
- 1 tsp Vanilla Extract (or 1.5 tsps Vanilla Powder plus 1/2 tsp Water)
- 1 TBSP Lemon Juice
- 1/4 tsp Salt
- 1/2 cup Arrowroot Starch
First, cream shortening until fluffy. In a separate bowl, whisk together Maple Syrup, Vanilla, Lemon Juice & Salt. Add this mixture to the shortening and cream again. With mixer still on, slowly add Arrowroot.
Once cake layers are completely cooled, layer with frosting and decorate as you wish. We recommend making 2-3 times the frosting recipe above in order to fully frost the cake and its layers.