Steps to Prepare Gluten Free Carrot Cake With Pineapple

Carrot Pineapple Cake Ii

Almond flour, coconut flour, tapioca flour, baking soda, salt, cinnamon and ginger.

Recipe Summary Carrot Pineapple Cake Ii

A dense and heavy carrot cake with pineapple and nuts.

Ingredients | Gluten Free Carrot Cake With Pineapple

2 ½ cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

2 teaspoons ground cinnamon

½ teaspoon salt

1 cup butter

1 cup white sugar

1 cup light brown sugar

3 eggs

2 teaspoons vanilla extract

1 cup grated carrots

1 cup crushed pineapple, drained

1 cup coarsely chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together flour, baking soda, baking powder, cinnamon and salt. Set aside.

In a large bowl, cream together the butter, white sugar and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture, mixing just until incorporated. Stir in carrots, pineapple and chopped nuts.

Pour batter into a 9 inch pan. Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Info | Gluten Free Carrot Cake With Pineapple

prep: 30 mins cook: 1 hr 15 mins total: 1 hr 45 mins Servings: 10 Yield: 1 - 9 inch round pan

TAG : Carrot Pineapple Cake Ii

Desserts, Fruit Dessert Recipes, Pineapple Dessert Recipes,