Grain-Free Carrot Cake with Pineapple
Grain-Free, Gluten-Free, Nut-Free, Dairy-Free
If carrot cake and pineapple upside-down cake had a baby, this would be it. Both are classic desserts loved by many. Together they are unstoppable! Made with freshly grated carrots and crushed pineapple gives the cake wonderful moisture. Use an dairy-free butter and cream cheese in your frosting to easily make the whole cake dairy-free. Any way you slice it, it's delicious.
Ingredients
- 360 grams Otto’s Naturals – Cassava Flour (3 cups, well-sifted before measuring)
- 2 cups organic cane sugar
- 2 teaspoons Otto's Naturals Grain-Free Baking Powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1⁄2 cups avocado oil
- 3 large eggs
- 2 cups finely grated carrots
- 1 cup crushed pineapple, well drained
- 1 teaspoon vanilla extract
- Your favorite frosting recipe! We recommend cream cheese icing!
Instructions
- Preheat oven to 325°F.
- Sift together cassava flour, sugar, baking powder, baking soda and salt.
- In a separate bowl beat eggs slightly and add oil. Beat together.
- To the egg and oil mixture, add carrots, pineapple, and vanilla mix well.
- Gradually add sifted dry ingredients to egg and oil mixture, stirring well after each addition.
- Pour into greased and floured 10-inch tube pan (or two 9-inch layer pans or one 9x12-inch sheet cake pan or as cupcakes). Bake until toothpick inserted in middle comes out clean.
- Tube pan: 1 hour
- Two layer pans: 35 minutes
- Sheet cake pan: 45 minute
- 24 cupcakes: 25-30 minutes
Icing Instructions
- Spread your favorite icing on cake once it is cooled completely.
This recipe also makes the cutest carrot cupcakes:
