Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Pineapple Carrot Cake - Gluten Free

Pineapple carrot cake is one of my favorite desserts. I have brought this cake to pot lucks or dinners and only the people who know me ask if it is gluten-free -- the rest just go back for a second piece! Ingredients

  • 1 1/2 cups white corn flour or brown rice flour
  • 1/2 cup potato starch
  • 1 tsp xanthan gum
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1 3/4 cups sugar
  • 3/4 cup oil
  • 3 eggs
  • 1 tsp vanilla extract
  • 2 cups shredded carrots
  • 1 - 8 oz tin - crushed pineapple , drained
  • 1/2 cup of chopped nuts (pecan , walnut) optional

Method


  1. Sift together dry ingredients (except sugar) and set aside in bowl.
  2. Beat eggs and sugar add oil and vanilla.
  3. Make a well in the dry ingredients and pour in the egg mixture and carrots and pineapple and mix with wooden spoon until well blended and smooth.
  4. Pour into a 9x13 inch baking pan and bake for about 45 minutes at 350'.
  5. Let cool and then ice with cream cheese icing -
Icing

Beat until smooth 1 - 8 oz- pkg of cream cheese, 1/4 cup butter and two cups icing sugar.
Enjoy!!! *
from the kitchen of
recipe file

21 comments:

  1. UnknownMarch 29, 2011 at 4:21 AM

    such a great contribution for those of us needing GF - AND tasty!
    baking powder is mentioned twice with different measurements???
    thank you for sharing

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  2. UnknownMarch 29, 2011 at 4:29 AM

    my family loves carrot cake and will try this soon; time I made one for those who have not been able to eat the regular one!!! thank you
    would you add the carrots and pineapple at the end and stir or beat in?

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  3. AnonymousMarch 29, 2011 at 6:35 AM

    Thanks for this recipe. I LOVE your site and can hardly wait for the cookbook. Thanks for your gluten free recipes - they are a godsend for my daughter. She is not to have potatoes either- so what can I substitute for the potato starch?

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  4. girls who like to gorgeMarch 29, 2011 at 6:46 AM

    MMM, this looks so good. Nothing like a wonderful slither of carrot cake to herald spring! xxxxxx

    ReplyDelete
  5. VernaMarch 29, 2011 at 7:58 AM

    I will love to try this, plus I will share this with a friend of mine who needs things to be Gluten Free. She has a hard time finding things to eat when we have a church gathering.
    Thanks.

    ReplyDelete
  6. JulieMarch 29, 2011 at 8:30 AM

    Thanks for pointing out the omissions in my recipe .. they have been corrected!
    And to Anonymous -- instead of the potato starch you could try tapioca starch flour... should work fine!

    ReplyDelete
  7. AnnelieseMarch 29, 2011 at 9:10 AM

    Julie, this looks amazing!! Just the photo was already a treat! And to know that GF guests can enjoy this is wonderful!

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  8. VernaMarch 29, 2011 at 1:55 PM

    glad I came back to see about the baking powder. I was reversing my thoughts of which should be soda.

    thanks for clarifying.

    ReplyDelete
  9. BettyMarch 30, 2011 at 7:36 PM

    A wonderful treat to be enjoyed by all. Great recipe.

    ReplyDelete
  10. AnonymousApril 2, 2011 at 8:43 AM

    Looks delicious!!! Is there a difference between corn flour and cornstarch???? If so, where do you get corn flour?

    ReplyDelete
  11. NonaSeptember 10, 2011 at 1:35 PM

    I love the gluten free recipes, this one especially is going in my files and will soon be baked ... thank you!

    ReplyDelete
  12. CynthiaNovember 3, 2011 at 9:49 AM

    Lots of folk are also allergic to cron--Has anyone tried this with brown or white rice flour?

    ReplyDelete
  13. JulieNovember 3, 2011 at 12:27 PM

    I think brown rice flour should work fine as a substitute.

    ReplyDelete
  14. MarleenApril 21, 2012 at 8:35 AM

    If I can't find white corn flour, what would be the best substitute?

    ReplyDelete
  15. JulieApril 21, 2012 at 10:45 AM

    Marlene, try millet flour .. should work fine.

    ReplyDelete
    Replies
    1. MarleenJuly 28, 2014 at 2:27 PM

      Hi Julie, well it's been a couple of years since I first wrote asking about a substitute for white corn flower. I have used both millet flour and brown rice flour. I have made this cake on NUMEROUS occasions and it is ALWAYS a hit with everyone. (I have used brown rice flower the most and it's great) Thanks for this wonderful recipe.

      Delete
  16. AnonymousAugust 11, 2012 at 5:22 PM

    Thank you so much for this wonderful recipe, second time I made it I added chopped walnuts, no one could believe it was gluten free thanks again

    ReplyDelete
  17. Carolyn StutzMarch 2, 2013 at 3:17 PM

    Hi - though I've perused this blog over many months, I felt I needed to post a reply in case anyone else finds this recipe years after it was posted as I did. Let me just say I didn't have white corn flour so used brown rice flour as Julie suggested might work and oh. my. word. It not only worked perfectly, but it has me more excited about trying more gluten-free goodies - after many disappointments!
    I confess I sometimes find the ingredient list rather daunting, but I'm going to forge ahead. I'm that determined to find food my daughter can eat!
    Thank you so much!

    ReplyDelete
  18. AnonymousNovember 15, 2014 at 11:52 AM

    I have made this so many times I know the recipe off by heart. I use yellow corn flour. Amazing.

    ReplyDelete
  19. AnonymousMarch 2, 2015 at 11:04 AM

    I made these recently and they are amazing!!! I made them with brown rice flour because I didn't have any corn flour. Do you have any suggestions for replacing the sugar or would it change the texture?

    ReplyDelete
    Replies
    1. JulieMarch 5, 2015 at 8:28 AM

      I'm so glad you enjoyed the recipe ! Replacing the sugar - I assume you want 'more healthy' , you could try the coconut sugar which is supposed to be healthier as it does not spike the blood sugar level as much as reg. sugar. Or you could use an sugar substitute. All changes are subject to trial and error , right ? smile... but if we don't try, we will never know. Let us know if a substitution works for you.

      Delete

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