Gluten-free Carrot Cake, Hawaiian style

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 351.8
  • Total Fat: 11.8 g
  • Cholesterol: 49.7 mg
  • Sodium: 300.9 mg
  • Total Carbs: 58.9 g
  • Dietary Fiber: 2.0 g
  • Protein: 4.0 g

View full nutritional breakdown of Gluten-free Carrot Cake, Hawaiian style calories by ingredient


Introduction

Pineapple makes this extremely moist, coconut makes it unique, and fresh ginger gives it livliness! Pineapple makes this extremely moist, coconut makes it unique, and fresh ginger gives it livliness!
Number of Servings: 20

Ingredients

    1-1/2 C sugar (I prefer turbinado)
    1 can (16 ounces) unsweetened crushed pineapple, drained
    4 eggs
    3/4 C olive oil base, mayonnaise
    3/4 t. fresh finley chopped ginger
    1-1/2 C white rice flour
    1/2 C potato starch flour
    1/2 C garbonzo bean flour
    2 t. baking soda
    1 t. xanthan gum
    2 t. cinnamon
    1/4 t. salt
    3-1/2 C shredded carrots
    1 C flaked coconut (i prefer unsweetened)
    Frosting:
    4 ounces neufchatel cheese, softened
    1/4 C reduced-fat butter, softened
    2-1/2 confectioners' sugar
    3/4 t. tangerine zest
    1/4 t. vanilla

Tips

for an added Hawaiian twist add 3/4 C finely chopped macadamia nuts
cooking time varies between 40-50 minutes, check for clean toothpick when inserted in center


Directions

Preheat oven to 350
mix together: Sugar, pineapple, eggs, ginger, and mayonnaise
combine; rice flour, potato flour, garbonzo bean flour, baking soda, cinnamon, xanthan gum, and salt
gradually beat into sugar mixture the dry ingredients
stir in carrots and coconut
Pour into a 13x9 inch pan, coated with cooking spray
bake for 40-50 minutes at 350
cool before frosting
for frosting, in bowl beat neufchatel cheese with butter until fluffy, add confectioners' sugar, zest, and vanilla, beat till smooth. Spread over cake

Serving Size: makes 20 pieces