MENU
 
 
 
 

  • CARROT PINEAPPLE CAKE

    1 vote
    CARROT PINEAPPLE CAKE
    Prep time:
    Cook time:
    Servings: 16
    by Lillie Ann Passwaiter
    76 recipes
    		 >
    The carrots and pineapple work together to keep this cake moist and wholesome.

    Ingredients

    • 2 Cups all-purpose gluten free flour
    • 2 teaspoons baking soda
    • 1 teaspoons baking powder
    • 2 teaspoon Xanthan gum
    • 1 teaspoon salt
    • 2 teaspoons Organic ground cinnamon
    • 1 cup organic regular sugar
    • 3/4 cup Stevia
    • 1 cup organic coconut oil
    • 3 organic eggs, beaten
    • 1 teas. organic vanilla extract
    • 2 cups shredded organic carrots
    • 1 cup organic flaked coconut
    • 1 cup ground organic walnuts
    • 1 cup crushed pineapple, drained
    • Frosting
    • 1 (8 ounce) package organic cream cheese
    • 1/4 cup organic Earth Balance, softened
    • 2 cups confectioners' sugar

    Directions

    1. Preheat oven to 350 degrees F. Grease glass 9 x 13 inch pan.
    2. Mix flour, baking soda, baking powder, salt, cinnamon, sugar and stevia.
    3. Make a well in the center and add coconut oil, 3 beaten eggs and vanilla.
    4. Mix with a wooden spoon until smooth.
    5. In a separate large bowl, combine carrots, coconut, walnuts and pineapple and mix very well, then add to the flour mixture, mixing very well.
    6. Spoon into the oiled 9 x 13 inch glass pan.
    7. Bake at 350 degrees for 45 minutes. Allow to cool.
    8. TO MAKE THE FROSTING: Cream the "butter" and cream cheese until smooth. Add the confectioners sugar and beat until creamy.
    9. Spread on top of the cooled cake.

    Similar Recipes

    Leave a review or comment