Prep: 15 minutes
Bake: 20-25 minutes
Makes: 12 slices
(gluten free, low sugar, and dairy free)

Wet Ingredients:
1 1/4 cup Blood Orange Fused Olive Oil
4 eggs (beaten until foamy)
1 cup Splenda Baking Blend
1 tsp. Honey Ginger White Balsamic

Combine all wet ingredients thoroughly and put to the side.

Dry Ingredients:
2 cups Bob's Redmill one-to-one gluten free flour
2 tsp. cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground ginger
2 tsp. baking powder
2 tsp. baking soda

Sift all dry ingredients and then add:
1 cup toasted walnuts in pieces
1 cup golden raisins
3 cups shredded carrot

Add dry ingredients into wet, and combine until mixed.

Bake in two 8" greased and floured pans at 350 degrees, for 20-25 minutes.

Cool both layers completely. For filling, combine 1 can drained pineapple and 1/2 cup cream cheese. Spread filling on bottom cake layer, then gently stack second cake layer on top.

Icing:
2 8 oz packes of cream cheese (lactose free if needed)
1 cup sugar free icing sugar (can use ground splenda)
1 cup vegan butter (Becel)

Combine icing ingredients together until smooth. Ice cake, and garnish with shredded carrot.