GLUTEN-FREE CARROT CAKE

Gluten-Free Carrot Cake image

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. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 1h15m

Yield 20 servings.

Number Of Ingredients 20

Ingredients

1-1/2 cups sugar
2 cans (8 ounces each) unsweetened crushed pineapple, drained
4 large 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 sweetened shredded 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 zest
1/4 teaspoon vanilla extract

Steps:

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 13x9-in. baking dish coated with cooking spray. Bake at 350° for 40-50 minutes or until a toothpick inserted in 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 zest and vanilla; beat until smooth. Spread over top of cake. Refrigerate leftovers.

Nutrition Facts : Calories 287 calories, Fat 9g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 311mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.