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Mum's (Almost Famous) Carrot Cake

A moist delicious carrot cake that can be made with regular or gluten-free flour! The secret ingredient? Pineapple! The pineapple creates a carmalized sweetness and keeps the cake moist. Top with cream cheese frosting for a croud pleasing dessert!
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Servings: 10
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups gluten-free flour if your gf flour doesn't contain xamthum gum, add 3/4 tsp xanthum gum
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1/4 tsp all spice
  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 eggs room temperature
  • 2 cups grated carrot
  • 1 1/4 cup crushed pineapple, well drained approx. 540 ml can

Method
 

  1. Preheat the oven to 350
    Combine gluten free four, baking soda, baking powder, salt, cinnamon and all spice in a medium mixing bowl.
  2. In a separate, large bowl, combine sugar, oil and eggs until well combined.
  3. Add dry ingredients to wet and mix until just combined.
  4. Place pineapple in a sieve over a bowl. Gently press pineapple to ensure it is well drained. Save juice for another use.
  5. Add grated carrots and drained pineapple to batter, mix to combine.
  6. Pour evenly into two greased 8" pans or one greased 9"x13" pan.
  7. Bake until deeply golden. 2-8" pans, 25 min or 9x13' pan, 35 min.
  8. Allow to cool 10 min before removing from pans (if doing so) Cook fully on rack before frosting. Frost with cream cheese frosting.

Notes

This is the carrot cake my Mum has made for us for years!  I couldn't have it for years and then my youngest sister tried it with gluten free flour.  Fabulous news!  It's just as good gluten free.  If you can eat gluten, try it with your regular flour.  It's so good either way!  Shout out to Deborah for re-introducing it to us!