Summary

Yield
Servings
Prep time15 minutes
Recipe TypeDessert
Picture: 

Description

Have you ever witnessed a 110 lb woman eat an entire carrot cake? If not, it's a spectacle. Brew a pot of coffee and grab a fork because we are canceling our plans for the day! BYOFork

Ingredients

1 1⁄2cGF flour (sorghum, Bob's, etc most will transfer well)
2⁄3corganic sugar
1⁄2csweetened flaked coconut
1⁄2cchopped pecans
2tbaking soda
1tsalt
2tcinnamon
3Tcanola oil
2 large eggs
2cgrated carrot
1 can crushed pinapple drained
8ozpackage neufchatel cheese (softened)
3Tpowdered sugar (more if desired)
2tGF vanilla extract
2Tmilk

Instructions

Preheat oven to 350 degrees. Coat 13x9 baking pan or two small circle/square pans with cooking spray and flour. Combine flour, sugar, coconut, pecans, baking soda, salt and cinnamon in large bowl and mix well. Combine oil and eggs in separate bowl and stir well. Add grated carrot and pineapple to egg mixture and stir. Fold egg mixture into flour mixture. Spread into baking pan and bake for 35-45 minutes. COOL completely before frosting.

**I prefer to make cakes a day in advance and chill in fridge before frosting**

Frosting: combine all ingredients and blend until smooth



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