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Soy-Free Pineapple Carrot Cake (white-sugar free)

by Donna Washburn & Heather Butt

Soy-Free Pineapple Carrot Cake (white-sugar free)

Soy-Free Pineapple Carrot Cake

from 250 Gluten-Free Favorites by Donna Washburn & Heather Butt

 

Makes 9 servings

White-sugar free

 

We created this recipe after a special request from Anna Denti, who can’t tolerate soy and loves carrot cake. Frost it with any gluten-free cream cheese icing.

 

8-inch (20 cm) square baking pan, lightly greased and lined with parchment paper

34 cup        brown rice flour                                      175 mL

12 cup        amaranth flour                                       125 mL

14 cup        quinoa flour                                             50 mL

14 cup        tapioca starch                                         50 mL

112 tsp       xanthan gum                                              7 mL

2 tsp          GF baking powder                                    10 mL

1 tsp          baking soda                                              5 mL

12 tsp         salt                                                           2 mL

1 tsp          ground cinnamon                                       5 mL

12 tsp         ground nutmeg                                           2 mL

2                eggs                                                              2

23 cup        packed brown sugar                              150 mL

12 cup        GF sour cream                                       125 mL

12 cup        canned crushed pineapple, including juice 125 mL

112 cups    shredded carrots                                   375 mL

12 cup        chopped walnuts                                   125 mL

1. In a large bowl or plastic bag, combine brown rice flour, amaranth flour, quinoa flour, tapioca starch, xanthan gum, baking powder, baking soda, salt, cinnamon and nutmeg. Mix well and set aside.

2. In a separate bowl, using an electric mixer, beat eggs, brown sugar, sour cream and pineapple until combined. Add dry ingredients and mix until just combined. Stir in carrots and walnuts.

3. Spoon batter into prepared pan. Using a moistened rubber spatula, spread to edges and smooth top. Let stand for 30 minutes. Meanwhile, preheat oven to 350°F (180°C).

4.  Bake for 45 minutes or until a tester inserted in the center comes out clean. Let cool in pan on a rack for 10 minutes. Remove from pan and let cool completely on rack.

 

Tip: Wrap cake airtight (before icing) and store in the freezer for up to 6 weeks. Thaw, wrapped, in the refrigerator.