I love this Gluten Free Carrot Cake recipe! To me the secret ingredient is the crushed pineapple and mayonnaise! Yes, you read that correctly! Serve it with a cream cheese frosting and you have the best dessert ever. It is so moist and delicious.
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- 1-1/2 cups sugar
- 2 cans (8 ounces each) unsweetened crushed pineapple, drained
- 4 eggs
- ¾ cup reduced-fat mayonnaise
- 1-1/2 cups white rice flour
- ½ cup potato starch
- ½ cup soy flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon xanthan gum
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 3-1/4 cups shredded carrots
- 1 cup flaked coconut
- 4 ounces reduced-fat cream cheese
- ¼ cup reduced-fat butter, softened
- 2-1/2 cups confectioners’ sugar
- ¾ teaspoon grated orange peel
- ¼ teaspoon vanilla extract
- In a large bowl, beat the sugar, pineapple, eggs and mayonnaise until well blended.
- Combine the rice flour, potato starch, soy flour, baking soda, cinnamon, xanthan gum, ginger and salt; gradually beat into sugar mixture until blended. Stir in carrots and coconut.
- Pour into a 13-in. x 9-in. baking dish coated with cooking spray.
- Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean.
- Cool on a wire rack.
- For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, orange peel and vanilla; beat until smooth. Spread over top of cake.
- Refrigerate leftovers.
Thank You Taste Of Home for the picture and recipe!
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