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Gluten Free Carrot Cake Recipe

Gluten Free Carrot Cake Recipe

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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Gluten-Free Carrot Cake Recipe
Recipe type: Gluten-Free
Prep time: 
Cook time: 
Total time: 
  • 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
  1. In a large bowl, beat the sugar, pineapple, eggs and mayonnaise until well blended.
  2. 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.
  3. Pour into a 13-in. x 9-in. baking dish coated with cooking spray.
  4. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean.
  5. Cool on a wire rack.
  6. 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.
  7. Refrigerate leftovers.

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Thank You Taste Of Home for the picture and recipe!

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