For cake: 2 cups gf flour 1 Tablespoon cinnamon 2 teaspoons baking soda 1/4 teaspoon salt 1 cup vegetable oil 1 cup sugar 1 cup gf brown sugar 4 large eggs 1-1/2 cups finely grated carrots 1 cup drained canned crushed pineapple 1/2 cup mashed ripe banana 3/4 cup pecans, chopped
For frosting: 1 8 ounce cream cheese, softened 1 cup powdered sugar 3 Tablespoons unsalted butter, at room temperature 1/4 teaspoon cinnamon for sprinkling Small amount of grated carrots for decoration
Preheat oven to 350 degrees F. Grease and flour a Bundt pan. Mix gf flour, 1 Tablespoon cinnamon, baking soda and salt together. In a separate large bowl, combine oil, eggs and sugars. Add dry ingredients to wet ingredients. Add carrots, pineapple, bananas and pecans. Pour into pan and bake for 1 hour or until an inserted toothpick comes out clean. Be sure to test all the way to the bottom of the cake. Remove from oven and let stand for 10 minutes. Turn onto a rack and let cool.
For frosting: Beat cream cheese, sugar and butter until smooth.
Frost cake and sprinkle with cinnamon and grated carrot.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.