Pineapple Carrot Cake - Gluten Free

Pineapple carrot cake is one of my favorite desserts. I have brought this cake to pot lucks or dinners and only the people who know me ask if it is gluten-free -- the rest just go back for a second piece! Ingredients

• 1 1/2 cups white corn flour


• 1/2 cup potato starch


• 1 tsp xanthan gum


• 2 tsp baking soda


• 1 tsp baking powder


• 1 tsp salt


• 2 tsp ground cinnamon


• 1 3/4 cups sugar


• 3/4 cup oil


• 3 eggs


• 1 tsp vanilla extract


• 2 cups shredded carrots


• 1 - 8 oz tin - crushed pineapple , drained

Method

1. Sift together dry ingredients (except sugar) and set aside in bowl.


2. Beat eggs and sugar add oil and vanilla.


3. Make a well in the dry ingredients and pour in the egg mixture and carrots and pineapple and mix with wooden spoon until well blended and smooth.


4. Pour into a 9x13 inch baking pan and bake for about 45 minutes at 350'.


5. Let cool and then ice with cream cheese icing -

Icing

Beat until smooth 1 - 8 oz- pkg of cream cheese, 1/4 cup butter and two cups icing sugar.

Enjoy!!! *