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Categories:
sorghum flour gluten free xanthan gum baking soda cinnamon salt ginger root eggs brown sugar sugar vegetable oil yogurt vanilla carrots pineapple coconut walnuts cream cheese powdered sugar milk vanilla
Viewed: 35 - Published at: 8 years agoIngredients
- 1 1/2 c. sorghum flour
- 1/2 c. gluten free garbanzo and fava flour
- 1 t. xanthan gum
- 2 t. baking soda
- 2 t. cinnamon
- 1 t. sea salt
- 1/2 t. ginger root (powdered)
- 4 large eggs
- 1 c. packed brown sugar
- 1 c. sugar
- 1/3 c. vegetable oil
- 1 c. lowfat plain yogurt
- 1 t. vanilla
- 3 c. shredded carrots
- 1 1/2 c. crushed canned pineapple, drained
- 1 c. shredded coconut
- 1 c. chopped walnuts
- 3 oz. cream cheese (1/3 c.), softened
- 2 c. powdered sugar
- 2 T. milk (cow, rice, soy, or nut)
- 1 t. vanilla
Method
- Preheat oven to 350 degrees F. Spray a 10" bundt pan with cooking spray; set aside. Combine flours, xanthan gum, baking soda, cinnamon, salt, and ginger together in a bowl.Set aside. In a larger mixer bowl, beat together eggs, sugars, oil, yogurt and vanilla. Add flour mixture slowly until just blended. With a large spatula, stir in carrots, pineapple, coconut and nuts. Pour batter into prepared pan. Bake 45-50 mins. or until toothpick inserted in center of cake comes out clean. Cool on wire rack. Remove cake from pan.
- FROSTING: Combine 1/3 c. cream cheese, powdered sugar, milk and vanilla; beat until smooth. Frost cake when completely cooled.
