I love carrot cake and have tried a number of recipes and haven't liked any of them I sure hope this one works. Most carrot cake recipes don't have the pineapple in them, which I like, so this may be a winner. I will probably try it for my birthday.
I was in a Texas cooking thread I read in yahoo and found this.....just thought I would share!
Gluten-Free Carrot Cake
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. SERVINGS: 20 Ingredients: 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
In a large mixing 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 mixing 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. Editor's Note: Ingredient formulas and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company. This recipe was tested with Land O'Lakes light stick butter. Nutrition Facts One serving: 1 piece Calories: 287 Fat: 9 g Saturated Fat: 4 g Cholesterol: 52 mg Sodium: 311 mg Carbohydrate: 51 g Fiber: 2 g Protein: 4 g
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