2 cups gf all purpose flour mix
2 tsp gf baking powder
1 tsp baking soda
1 tsp xanthan gum
½ tsp salt
2 tsp cinnamon
½ tsp nutmeg
¾ cup white sugar
¾ cup brown sugar
¾ cup oil
2 ½ cups grated carrot
1 cup drained canned crushed pineapple
½ cup chopped pecans
Preheat oven to 350°F and grease and flour a 9”X13”pan.
In a large bowl, whisk together all the dry ingredient, except sugars.
In a separate bowl, beat together sugars, eggs and oil.
Pour egg mixture over dry ingredients and mix just until moistened.
Stir in carrots, pineapple and pecans.
Spread into prepared pan.
Bake 40 minutes or until toothpick inserted in centre comes out clean.
Cream Cheese Icing
1 pkg. gluten free cream cheese
¼ cup of butter, softened
1 cup icing sugar.
In a medium bowl, cream together cheese and butter.
Beat in icing sugar 1/3 cup at a time, beating until smooth.
Spread over cooled cake.