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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 20 |
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Pineapple makes this delicious cake extremely moist. Xanthan gum is a corn-based, gluten-free thickener that can be found on your grocery store's baking aisle. Ingredients:
1-1/2 cups sugar |
2 cans (8 ounces each) unsweetened crushed pineapple, drained |
4 eggs |
3/4 cup reduced-fat mayonnaise |
1-1/2 cups white rice flour |
1/2 cup potato starch |
1/2 cup soy flour |
2 teaspoons baking soda |
2 teaspoons ground cinnamon |
1 teaspoon xanthan gum |
1/2 teaspoon ground ginger |
1/4 teaspoon salt |
3-1/4 cups shredded carrots |
1 cup flaked coconut |
frosting: |
4 ounces reduced-fat cream cheese |
1/4 cup reduced-fat butter, softened |
2-1/2 cups confectioners' sugar |
3/4 teaspoon grated orange peel |
1/4 teaspoon vanilla extract |
Directions:
1. In a large bowl, beat the sugar, pineapple, eggs and mayonnaise until well blended. Combine the rice flour, potato starch, soy flour, baking soda, cinnamon, xanthan gum, ginger and salt; gradually beat into sugar mixture until blended. Stir in carrots and coconut.
2. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, orange peel and vanilla; beat until smooth. Spread over top of cake. Refrigerate leftovers. Yield: 20 servings.
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