This is a print preview of "CARROT PINEAPPLE CAKE" recipe.

CARROT PINEAPPLE CAKE Recipe
by Lillie Ann Passwaiter

CARROT PINEAPPLE CAKE

The carrots and pineapple work together to keep this cake moist and wholesome.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 16

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.