Carrot cake is a classic dessert that has been enjoyed for generations. Its moist texture, combined with the natural sweetness of carrots, makes it a favorite among many. However, for those who follow a gluten-free diet, traditional carrot cake recipes can be off-limits. That's where this gluten-free carrot cake with pineapple comes in. Not only is it gluten-free, but it also incorporates the tropical flavor of pineapple, adding a unique twist to the traditional recipe. In this blog post, we'll walk you through the steps to create this delicious and healthy treat.
Gluten-free diets have become increasingly popular in recent years, whether due to celiac disease, gluten sensitivity, or personal preference. A gluten-free carrot cake allows everyone to enjoy this beloved dessert without compromising on taste or texture. By using gluten-free flour blends and natural sweeteners, you can create a cake that is just as delicious as its traditional counterpart, if not more so.
Before we dive into the recipe, let's take a look at the ingredients you'll need to make this gluten-free carrot cake with pineapple. The ingredients are simple and can be found in most grocery stores. Here's a list:
| Ingredient | Quantity |
|---|---|
| Gluten-free flour blend | 2 cups |
| Baking powder | 2 tsp |
| Baking soda | 1 tsp |
| Salt | 1/2 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Eggs | 3 large |
| Granulated sugar | 1 cup |
| Brown sugar | 1/2 cup |
| Vegetable oil | 3/4 cup |
| Vanilla extract | 1 tsp |
| Grated carrots | 2 cups |
| Crushed pineapple (drained) | 1 cup |
| Chopped walnuts (optional) | 1/2 cup |
Now that you have all your ingredients ready, let's get started with the step-by-step instructions to make this delicious gluten-free carrot cake with pineapple.
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, cinnamon, and nutmeg. Make sure all the dry ingredients are well combined.
In a separate bowl, beat the eggs, granulated sugar, and brown sugar together until the mixture is light and fluffy. Add the vegetable oil and vanilla extract, and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a dense cake.
Fold in the grated carrots, crushed pineapple, and chopped walnuts (if using) into the batter. Make sure everything is evenly distributed.
Pour the batter into the prepared baking pan and spread it out evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, you can frost the cake with your favorite cream cheese frosting or enjoy it as is.
Yes, you can use fresh pineapple instead of canned. Simply chop the fresh pineapple into small pieces and use it in place of the canned crushed pineapple. Make sure to drain any excess juice to avoid making the batter too wet.
Yes, you can make this cake vegan by substituting the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) and using a plant-based oil instead of vegetable oil. You can also use a vegan cream cheese frosting if desired.
Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If you've frosted the cake, it's best to store it in the refrigerator to keep the frosting fresh.
Yes, you can freeze this cake. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. Thaw the cake in the refrigerator before serving.
This gluten-free carrot cake with pineapple is a delightful twist on a classic dessert. It's moist, flavorful, and perfect for anyone following a gluten-free diet. The addition of pineapple adds a tropical sweetness that pairs beautifully with the carrots and spices. Whether you're serving it at a special occasion or enjoying it as a treat, this cake is sure to be a hit. Give this recipe a try and let us know how it turns out!
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