INGREDIENTS
140 g
Carrots
75 g
Raisins
3
Eggs
70 g
Butter or margarine
10 g
Baking powder
1 tsp
Baking soda
175 g
Brown sugar, light
1 tsp
Cinnamon
175 g
Gluten-free flour
250 g
Icing sugar
1/2 tsp
Nutmeg
1 pinch
Salt
175 milliliters
Sunflower oil
200 g
Cream cheese, lactose-free
A 24 cm long baking tin (9.5 inch)