The Best Carrot Cake You’ll Ever Taste

Have you been missing carrot cake with cream cheese icing? Are you, like me, adverse to the pain of lactose? Do you wish your local bakery could create something moist, delicious, and sweet? Here you go. Make it yourself! You’ll never look at another carrot cake recipe ever again. I didn’t!!!
1 1/2 cups rice flour
1/2 cup soy flour
1/2 cup potato flour
1 tsp xanthan gum
2 tsp baking soda
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt

4 large eggs
2 cups sugar
1 cup mayonnaise
1 can crushed pineapple (16 oz can, DO NOT DRAIN)
3 cups grated carrots
1 cup chopped walnuts (optional – I leave em out)

Blend dry ingredients, set aside. Beat at medium speed the eggs, sugar, mayo, and pineapple with juice. Gradually beat in the dry mix. When well mixed, use a spoon to stir in the carrots and walnuts. Pour into a greased & rice-floured 9″x13″ pan; bake at 350°F for 45-50 minutes until a toothpick comes out clean. Cool in the pan.

1 8oz package of cream cheese, softened (lactose haters, find Tofutti “Better than Cream Cheese” spread – it’s worth it!)
1/2 cup butter, softened
1 tsp vanilla
1 lb (2 cups) icing sugar

Combine cream cheese, butter, and vanilla. Blend at low speed with mixer. Gradually add sugar, beat until fluffy. If needed, add a few drops of cream to make spreading easier. This amount will make a thick layer on a 9×13 cake. Keeps for several days in the fridge, and also freezes well.

No gluten, No dairy, No pain! (Just gain)

Try to eat just one piece…


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