Pineapple makes this delicious cake extremely moist. Xanthan gum is a corn-based, gluten-free thickener that can be found on your grocery store's baking aisle. —Taste of Home Test Kitchen
- 1-1/2 cups sugar
- 2 cans (8 ounces each) unsweetened crushed pineapple, drained
- 4 eggs
- 3/4 cup reduced-fat mayonnaise
- 1-1/2 cups white rice flour
- 1/2 cup potato starch
- 1/2 cup soy flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon xanthan gum
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 3-1/4 cups shredded carrots
- 1 cup flaked coconut
- 4 ounces reduced-fat cream cheese
- 1/4 cup reduced-fat butter, softened
- 2-1/2 cups confectioners' sugar
- 3/4 teaspoon grated orange peel
- 1/4 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. Yield: 20 servings.
Originally published as Gluten-Free Carrot Cake in Healthy Cooking April/May 2008, p57
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