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

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Nutritional Info
  • Servings Per Recipe: 20
  • 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



Introduction

This is not low fat, low sugar, or low cal but it is a great treat for people with allergies/sensitivities. This is not low fat, low sugar, or low cal but it is a great treat for people with allergies/sensitivities.
Number of Servings: 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

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.

TAGS:  Desserts |