Ingredients
1 ¾ cup white rice flour, brown rice flour may be substituted
2 tsp wheat-free baking powder
1 ½ tsp baking soda
2 tbsp ground cinnamon (or more to taste)
1 tsp salt
1 ½ cup pecans, toasted, finely chopped
8 oz can crushed pineapple, drained
2 cup sugar
4 eggs
1 ½ cup vegetable oil
2 cup carrots, grated
1 lb confectioners’ sugar
½ cup butter , softened
8 oz cream cheese, softened
1 tbsp genuine vanilla extract
Preparation
Whisk together dry ingredients. Combine oil, sugar and eggs; add dry ingredients, followed by carrots, pineapple and nuts.
Pour into two well-greased, 9-inch round cake pans and bake approximately 55 minutes in a 350 degree oven or until cake tester comes out with slightly moist crumbs attached to it. You may also bake in a well-greased 9x13-inch pan. Cool.
To make frosting, beat butter and cream cheese together until smooth; beat in vanilla until well-mixed. Gradually add confectioner’s sugar until it is all incorporated. Frost cake.
