Dessert

Gluten free Dairy free carrot pineapple cake (adapted from Cybele Pascal's) is for Dessert.

Gluten free Dairy free carrot pineapple cake (adapted from Cybele Pascal's) takes several minutes to prepare.

Gluten free Dairy free carrot pineapple cake (adapted from Cybele Pascal's) takes several minutes to cook.

Gluten free Dairy free carrot pineapple cake (adapted from Cybele Pascal's) makes 20 servings.

The ingredients for Gluten free Dairy free carrot pineapple cake (adapted from Cybele Pascal's) are:

2 cups brown sugar
3 eggs
1 1/2 cups canola oil
1 tsp vanilla extract
2 cups finely shredded carrots
1 cup crushed pineapple, undrained
3 1/4 cups gluten free flour blend
1 tsp xantham gum
2 tsp double acting baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground nutmeg

Here is how you make Gluten free Dairy free carrot pineapple cake (adapted from Cybele Pascal's):

Mix the eggs, sugar, oil and vanilla until well combined (1 min). Stir in carrots and pineapple. In a separate bowl whist together remaining ingredients. Fold dry into wet and mix well (about 1 min). Pour batter into greased 10 in. bundt pan and bake at 350 for 1 hour 10 min or until a skewer inserted in the center comes out clean. Let cool for 10 min in the pan then turn out onto rack to finish.Number of Servings: 20Recipe submitted by SparkPeople user THE_WELL_WITHIN.

The nutritional information for Gluten free Dairy free carrot pineapple cake (adapted from Cybele Pascal's) is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 283.3

• Total Fat: 17.5 g
• Cholesterol: 27.8 mg
• Sodium: 26.9 mg
• Total Carbs: 35.7 g
• Dietary Fiber: 0.8 g
• Protein: 2.2 g