Gluten free Dairy free carrot pineapple cake (adapted from Cybele Pascal's)

Name: Gluten free Dairy free carrot pineapple cake (adapted from Cybele Pascal''s) Recipe
Yield: 20
Ingredients: 2 cups brown sugar; 3 eggs; 1 1/2 cups canola oil; 1 tsp vanilla extract; 2 cups finely shredded carrots; 1 cup crushed pineapple undrained; 3 1/4 cups gluten free flour blend; 1 tsp xantham gum; 2 tsp double acting baking powder; 1 tsp baking soda; 1/2 tsp salt; 2 tsp ground cinnamon; 1 tsp ground nutmeg

Number of Servings: 20

Ingredients

2 cups brown sugar3 eggs1 1/2 cups canola oil1 tsp vanilla extract2 cups finely shredded carrots1 cup crushed pineapple, undrained3 1/4 cups gluten free flour blend1 tsp xantham gum2 tsp double acting baking powder1 tsp baking soda1/2 tsp salt2 tsp ground cinnamon1 tsp ground nutmeg

Directions

Mix the eggs, sugar, oil and vanilla until well combined (1 min). Stir in carrots and pineapple. In a separate bowl whist together remaining ingredients. Fold dry into wet and mix well (about 1 min). Pour batter into greased 10 in. bundt pan and bake at 350 for 1 hour 10 min or until a skewer inserted in the center comes out clean. Let cool for 10 min in the pan then turn out onto rack to finish.

Number of Servings: 20

Recipe submitted by SparkPeople user THE_WELL_WITHIN.

Servings Per Recipe: 20

Nutritional Info Amount Per Serving

Calories: 283.3
Total Fat: 17.5 g
Cholesterol: 27.8 mg
Sodium: 26.9 mg
Total Carbs: 35.7 g
Dietary Fiber: 0.8 g
Protein: 2.2 g

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