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GF Tropical Carrot Bundt Cake

BIG NEWS, I have a GREAT cake recipe!

This is a GOOD cake, a really GOOD cake.  You don't think gluten-free when eating this, you think, I want another piece. 
1 1/2 cups brown sugar
2 eggs
1/2 cup grapeseed oil
1 teaspoon vanilla extract

Mix the we ingredients together and set aside.

1 1/2 cup finely shredded carrots
1 cup crushed pineapple, un-drained
3 1/4 cup gluten- free flour mix
1 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

Mix all the dry ingredients together and add them to the wet ingredients.  Pour the cake batter into the greased bundt pan.  Set the pan in the middle of your oven and bake for about 40 minutes at 350*.  Take the cake out of the oven when a toothpick inserted in the middle comes out clean. Set it out for 10 minutes before turning the pan over. 

Mix up the glaze, and pour over the cake while it is still warm.
1 Tablespoon butter/or dairy free shortening
1/2 cup powdered sugar
1/4 teaspoon vanilla extract
slowly add 1 teaspoon of milk until it is creamy 

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