1 1/2 c. rice flour
1/2 c. soy flour
1/2 c. potato starch flour
(optional: 1 tsp. xanthan gum)
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. powdered ginger
1/2 tsp. salt
2 c. sugar
1 c. mayonnaise
1 16oz. can crushed pineapple
3 c. carrots, grated
1 c. walnuts, chopped
A gluten-free carrot cake, a perfect dessert for Easter dinner.
Skipping the xanthan gum will make the cake more crumbly.
Preheat oven to 350°F.
In a bowl, sift together rice flour, soy flour and potato starch flour with xanthan gum, baking soda, cinnamon, ginger, and salt. Set aside.
In a large bowl, beat together eggs, sugar, mayonnaise. Open the pineapple but don't drain it - add it all to the batter.
Gradually add dry ingredients. Then stir in carrots and walnuts.
Prepare a 9x13 rectangular baking pan by spraying it with nonstick then dusting it with rice flour.
Bake at 350°F for 45-50 minutes, until a toothpick comes out clean. Cool in pan. Serve with a dollop of whipped cream. Or frost with cream cheese frosting