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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 18 |
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If you need to make a cake ahead of time this is the one because it will stay moist for days. My husband who does not have to be wheat free loves this - hope you do too! Ingredients:
2 cups gluten free flour - all purpose gluten free is fine |
3 teaspoons baking powder |
1 3/4 teaspoons baking soda |
1 teaspoons salt |
1 teaspoon cinnamon |
2 cups sugar |
3/4 cup plus 2 tablespoons corn oil |
4 eggs slightly beaten |
1 tablespoon hellman's mayonaise |
2 cups grated carrots |
1/2 cup chopped walnuts |
1 8 1/2 ounce can crushed pineapple with juice |
cream cheese frosting |
1/2 cupt butter softened |
8 ounces cream cheese softened |
2 cups confectioner's sugar |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 350 F and grease a 9x13 baking pan. In a large bowl sift together the flou, baking powder, baking soda, salt and cinnamon. Add the sugar, corn oil, eggs, and mayonaise stir well. Stir well. Stir in the carrots, nuts, and pineapple. Spread in the greased pan and bake for 30 minutes or till toothpick comes out clean. Cool; frost with cream cheese frosting. Makes 18 3 by 2/14 inch servings.
2. Cream Cheese Fosting
3. whip all ingredients together till fluffy. If the frosting is too thick add a few drops of milk.
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