Wednesday, April 20, 2011

Gluten Free Carrot Pineapple Cake

Thank you to Mennonite Girls Can Cook for this delicious recipe!

Preheat oven to 350 degrees(F) .

Sift together:

-1 1/2 cups white corn flour
-1/2 cup potato starch
-1 tsp xanthum gum
-2 tsp baking soda
-1 tsp baking powder
-1 tsp salt
-2 tsp ground cinnamon

In another bowl beat together:

-1 3/4 cups sugar
-3 eggs

Add in:

-3/4 cup oil
-1 tsp vanilla extract

Make a well in the center of the dry ingredients.
Add the wet ingredients and:

-2 cups shredded carrots
-8 oz tin of crushed pineapple , drained

Mix with a wooden spoon until well blended and smooth.
Pour into a 9x13 greased baking pan.
Bake for 45 minutes.
While baking, make cream cheese frosting.

Beat until smooth:
-250g of cream cheese
-1/4 cup of butter
-1-2 cups of icing sugar (depending on how sweet or cheesy you like your icing)
-add 1-2 drops of vanilla

After baking, cool cake on rack.
Once cool ice with cream cheese frosting.


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