Carrot Cake ~ Gluten Free

9/2/2015

Recipe

This is a very moist and yummy cake ... nobody will ever know it's gluten free and often they will think it's the best carrot cake they've ever eaten!

Ingredients

• 2 ¼ Cups GF flour blend (I use Cup 4 Cup GF flour)
• 1 ½ teaspoons cinnamon
• ½ teaspoon salt
• 2 teaspoons baking soda
• 2 Cups carrots, finely chopped and tightly packed
• 1 Cup drained crushed pineapple
• 1 Cup chopped nuts, pecans or walnuts
• 1 Cup sweetened GF coconut
• 3 eggs
• 1 ¼ Cups vegetable oil
• 2 Cups sugar

Instructions

Preheat oven to 350° if using a regular oven. Set to 325° right before putting the cake in the oven if using convection bake. Spray the bottom of a 9x13 inch pan with GF oil spray - I like olive oil. Combine GF flour, baking soda, cinnamon and salt in a bowl, set aside. Combine carrots, pineapple, nuts (I like pecans) and coconut in a separate bowl, set aside. In a mixing bowl, combine eggs and oil. Mix until blended; add sugar and mix well. Next, add the GF flour mixture. Blend on low speed or mix by hand until blended. Add carrot-pineapple mix and blend until well combined. Pour the mixture into prepared pan and bake for 45-50 minutes or until browned and done in the center.