Commercial & Wholesale
Glutten Free Recipes
Pineapple Carrot Cake (Gluten/Lactose Free)
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What you need
- 1 1/2 cups dark Teff flour
- 1/2 cup sweet potato flour
- 2 tsp. xanthan gum
- 2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 2 1/2 tsp. ground cinnamon
- 4 eggs
- 1 1/2 cups vegetable oil
- 1 cup white sugar
- 2 3/4 cups shredded carrots
- 1 (8 ounce) can crushed pineapple, drained
- 3/4 cup raisins
- 1 cup flaked coconut
How to make it
- Preheat oven of 350 degrees F. Grease and flour and 9 x 13 inch pan. Mix together the flours,
xanthan gum, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl, mix sugar, oil and eggs. Beat in flour mixture. Stir in shredded carrots,
pineapple, raisins and coconut. Pour into prepared pan.
- Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the centre of the
cake comes out clean. Allow to cool.
- I iced this cake with regular birthday cake icing with two tablespoons of maple syrup
added. Lemon juice would also work well instead of the maple syrup.