Gluten Free Carrot Pineapple Cake | Extra Moist GF Carrot Cake
"This gluten free carrot pineapple cake tastes like the most tender carrot cake ever because of the crushed pineapple in the batter. The rich cream cream cheese frosting is easily decorated in the same style as boxed Entenmann's cakes...."
INGREDIENTS
•
1 5/8 cups all purpose gluten free flour blend ((I used Better Batter))
•
3/4 teaspoon xanthan gum (omit if your blend already contains it)
•
6 tablespoons cornstarch
•
1 teaspoon baking soda
•
1 1/2 teaspoons baking powder
•
1/2 teaspoon kosher salt
•
2 teaspoons ground cinnamon
•
3 cups peeled and grated carrots
•
3/4 cup raisins
•
4 eggs (at room temperature, beaten)
•
1/2 cup neutral oil ((vegetable, canola, or grapeseed all work well))
•
3/4 cup granulated sugar
•
1/2 cup packed light brown sugar
•
1/2 cup canned crushed pineapple (in its own juice (heavy on the juice))
•
8 ounces cream cheese (at room temperature)
•
6 tablespoons unsalted butter (at room temperature)
•
1/4 teaspoon kosher salt
•
2 tablespoons light corn syrup ((optional))
•
3 cups confectioners’ sugar (plus more as needed)
Comments & Reviews
Just A Pinch Sweepstakes