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Gluten Free Carrot Cake

Sharon Lachendro - What The Fork Food Blog
  • 2018 minutes
  • Serves 12 to 14

INGREDIENTS

1 1/3 cups

Carrots, cooked

1 8 ounce can

Pineapple

4

Eggs, large

2

fresh lemon juice [see note, fresh

1/4 cup

Vegan butter

1

shortening [see note 1

1 tbsp

Baking soda

1 tbsp

Cinnamon, ground

3 cups

Granulated sugar

4 1/2 cups

Powdered sugar

1 tsp

Sea salt, fine

1 tsp

Vanilla extract

1 1/2 cups

Canola oil

1 1/2 cups

Coconut

1 1/2 cups

Walnuts

8 oz

Cream cheese, dairy free

3 C Bob's Red Mill Gluten Free 1-TO-1 Baking Flour (420g)