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
- 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
Method
- Sift together dry ingredients (except sugar) and set aside in bowl.
- Beat eggs and sugar add oil and vanilla.
- 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.
- Pour into a 9x13 inch baking pan and bake for about 45 minutes at 350'.
- 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!!! *
such a great contribution for those of us needing GF - AND tasty!
ReplyDeletebaking powder is mentioned twice with different measurements???
thank you for sharing
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
ReplyDeletewould you add the carrots and pineapple at the end and stir or beat in?
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?
ReplyDeleteMMM, this looks so good. Nothing like a wonderful slither of carrot cake to herald spring! xxxxxx
ReplyDeleteI 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.
ReplyDeleteThanks.
Thanks for pointing out the omissions in my recipe .. they have been corrected!
ReplyDeleteAnd to Anonymous -- instead of the potato starch you could try tapioca starch flour... should work fine!
Julie, this looks amazing!! Just the photo was already a treat! And to know that GF guests can enjoy this is wonderful!
ReplyDeleteglad I came back to see about the baking powder. I was reversing my thoughts of which should be soda.
ReplyDeletethanks for clarifying.
A wonderful treat to be enjoyed by all. Great recipe.
ReplyDeleteLooks delicious!!! Is there a difference between corn flour and cornstarch???? If so, where do you get corn flour?
ReplyDeleteI love the gluten free recipes, this one especially is going in my files and will soon be baked ... thank you!
ReplyDeleteLots of folk are also allergic to cron--Has anyone tried this with brown or white rice flour?
ReplyDeleteI think brown rice flour should work fine as a substitute.
ReplyDeleteIf I can't find white corn flour, what would be the best substitute?
ReplyDeleteMarlene, try millet flour .. should work fine.
ReplyDeleteThank 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
ReplyDeleteHi - 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!
ReplyDeleteI 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!