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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This cake is so moist and delicious no one will ever suspect it is gluten-free. Ingredients:
14 oz. carrot baby food |
1 1/2 c. oil (may sub half applesauce for lower fat) |
3 eggs |
2 c. gf all purpose flour (i use bob's red mill) |
2 c. sugar |
2 tsp. baking soda |
2 tsp. cinnamon |
1 tsp. salt |
8 oz. crushed pineapple, drained |
1/2 c. walnuts, chopped (optional) |
1 stick butter |
8 oz. cream cheese |
1 tsp. vanilla |
12-16 oz. confectioners sugar |
Directions:
1. Mix baby food, oil and eggs, set aside
2. Sift flour, sugar, soda, cinnamon, and salt
3. Add the dry ingredients to the wet until well blended
4. Add the pineapple and chopped nuts
5. Mix well
6. Fill an ungreased 9x13 pan
7. Bake at 350 for 45 minutes, check if not done, bake at 5 min intervals until knife inserted comes out clean.
8. Cream together the butter and cream cheese until well blended
9. Add the vanilla
10. Slowly add confectioners sugar until dessired icing consistency is reached.
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