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Add a photoThe carrots and pineapple work together to keep this cake moist and wholesome.
Ingredientes
- 2 Cups all-purpose gluten free flour
- 2 teaspoons baking soda
- 1 teaspoons baking powder
- 2 teaspoon Xanthan gum
- 1 teaspoon salt
- 2 teaspoons Organic ground cinnamon
- 1 cup organic regular sugar
- 3/4 cup Stevia
- 1 cup organic coconut oil
- 3 organic eggs, beaten
- 1 teas. organic vanilla extract
- 2 cups shredded organic carrots
- 1 cup organic flaked coconut
- 1 cup ground organic walnuts
- 1 cup crushed pineapple, drained
- Frosting
- 1 (8 ounce) package organic cream cheese
- 1/4 cup organic Earth Balance, softened
- 2 cups confectioners' sugar
Direcciones
- Preheat oven to 350 degrees F. Grease glass 9 x 13 inch pan.
- Mix flour, baking soda, baking powder, salt, cinnamon, sugar and stevia.
- Make a well in the center and add coconut oil, 3 beaten eggs and vanilla.
- Mix with a wooden spoon until smooth.
- In a separate large bowl, combine carrots, coconut, walnuts and pineapple and mix very well, then add to the flour mixture, mixing very well.
- Spoon into the oiled 9 x 13 inch glass pan.
- Bake at 350 degrees for 45 minutes. Allow to cool.
- TO MAKE THE FROSTING: Cream the "butter" and cream cheese until smooth. Add the confectioners sugar and beat until creamy.
- Spread on top of the cooled cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 16 servings | |
| Calories 325 | |
| Calories from Fat 188 | 58% |
| Total Fat 21.73g | 27% |
| Saturated Fat 15.7g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 461mg | 19% |
| Potassium 105mg | 3% |
| Total Carbs 32.88g | 9% |
| Dietary Fiber 1.0g | 3% |
| Sugars 29.78g | 20% |
| Protein 2.55g | 4% |
