Check it out, it does NOT disappoint! It’s the mother of all carrot cakes.
No matter if you are gluten-free or not this one will be a quick family favorite.
My Easter/Spring treat. This carrot cake is that special one. ❤️.
I’M NOT PLAYIN THIS CAKE IS SOOOOOOOO GOOD. Am I getting my point across?
My lovely friend shared her recipe so I could convert it into to the GLUTEN FREE version.
“Marcella” Carrot cake.
1 1/4 cups oil. (vegetable or coconut) I used 3/4 cup coconut and 1/2 cup veg oil
2 cups GF flour (cup4cup brand)
2 tsp cinnamon
2 tsp baking soda
2 tsp vanilla
1 tsp salt
3 cups shredded carrots
2 cups sugar I used 1 c coconut cane and 1 cup reg
3/4 cup crushed pineapple (drained)
1/2 cup raisins( golden or dark)
1/2 cup minced walnuts
Mix all wet ingredients first, then add the spices, carrots, fruit, then sugar. Mix well then lastly add the flour.
Line pan with parchment or non stick spray
Oven @350 degrees 45 min- 1 hr/I used convection @325 degrees 1 hr
2- 8 oz cream cheese
1 stick butter
1 1/4 cup 10x sugar
1/4 cup pineapple
Cream butter and cream cheese add sugar, mix well fold in pineapple.
THE PICS DON’T DO THIS JUSTICE. ITS INCREDIBLE. YES-I’M SCREAMING IT. LOL. 👍
Live, eat, share, gluten-free and FODMAPish.