Gluten free sugar free carrot and pineapple cake

Carrot cake is one of my favorite cakes.  It’s the perfect dessert because it combines vegetables (see it’s healthy!) with cream cheese frosting.  Life is better because of cream cheese frosting.  Seriously. I’ve made it a few times over the years and my favorite version is a carrot and pineapple cake. But now that I have a gluten free kid, I’ve been converting my favorite recipes to gluten free and hopefully refined sugar free ones.  It’s a challenge to find a recipe for gluten free sugar free carrot and pineapple cake.  But I really wanted my little one to enjoy carrot cake like I do.

I used my own recipe and Ina Garten’s carrot cake recipe as inspiration.  I was pretty happy with the results.  You wouldn’t believe that this is gluten free sugar free carrot cake!  The pineapple, coconut, and honey give such great sweetness and texture.  It was a bit harder to make a sugar free cream cheese frosting.  There isn’t as much body and sweetness as compared to regular cream cheese frosting.  But I didn’t miss the sweetness and the potato starch still gave it a bit of a stiffer texture.  I’m so happy to have made this gluten free carrot and pineapple cake and hope you get to try it soon!

Gluten Free Sugar Free Carrot and Pineapple cake

Cake Ingredients

• 1 cup vegetable oil
• 1 cup honey, raw honey if possible
• 3 eggs, at room temperatire
• 1 teaspoon vanilla extract
• 2 1/2 cups gluten free flour
• 2 teaspoons ground cinnamon
• 2 1/2 teaspoons baking soda
• 1 teaspoon kosher salt
• 1 pound carrots, grated
• 1/2 cup chopped pineapple
• 1/2 cup grated coconut

Frosting Ingredients

• 8 ounces or 1 pack of cream cheese, room temperature
• 1 tablespoon of potato starch or corn starch
• 1 teaspoon vanilla extract
• 2 tablespoons of honey or agave

Special Equipment

• 2 8″ round pans

Preparation

1. Preheat oven to 350 F.
2. Beat the honey, oil, and eggs together in a bowl.  Add the vanilla.  In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
3. Add the dry ingredients to the wet ingredients.  Fold in the carrots and pineapple. Add to the batter and mix well.
4. Divide the batter equally between the 2 pans. Bake for 35 to 40 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
5. While the cake cools, mix the cream cheese, potato starch, vanilla, and honey until smooth.  Spread over cooled cake.

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