This recipe converted to gluten-free really well the first time, after tweaking it only a small amount I think we’ve got it perfect.
The next time I make this cake I’ll get pictures for you, but for now just know that it was so good that it disappeared before my camera left its case.
8 oz cream cheese, softened
2 C. sugar divided
4 eggs (warmed to room temp)
1 C. oil (I use sunflower)
2 C. all-purpose GF flour
1tsp Xanthan gum
2 tsp GF baking powder
2 tsp cinnamon
1 tsp salt
1/4 tsp baking soda
2 C. chopped, peeled tart apples
1 C. shredded carrots
2/3 C raisins
1/2 C. chopped pecans or walnuts (optional)
In a small bowl, beat cream cheese and 1/4 C sugar until smooth. Beat in 1 egg; set aside.
Preheat oven to 350F grease and flour a 10-in bundt pan.
In a large bowl, beat oil with remaining sugar and eggs until well blended. In a separate bowl, combine the flour, xanthan gum, baking powder, cinnamon, salt, and baking soda. Gradually beat the flour mixture into the oil mixture until blended. Stir in the apples, raisins, carrots, and pecans.
Transfer half the apple mixture to the prepared pan, layer with cream cheese mixture and top with remaining apple batter.