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Thursday, April 5, 2012

♥ Gluten-Free Carrot Cake ♥

•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

•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

•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.

• 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.

• 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.

Editor’s Note: This recipe was tested with Land O'Lakes light stick butter.

~~Healthy Cooking April/May 2008~~

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