The cake is dairy free, although the icing contains dairy. The recipe was adapted and made accessible to the gluten free community by Gf-Zing! , which celebrates flavor in the gluten free world.
2 cups gluten free cookie flour
2 teaspoons gluten free baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup vegetable oil
2 cups white sugar
4 large eggs
2 cups coarsley grated carrots (4-5 carrots needed)
1 cup crushed pineapple (drained before measuring)
2 teaspoons freshly grated ginger
1 teaspoon vanilla (or 1/2 teaspoon Authentic Foods powdered vanilla)
3/4 cup dried sweetened cranberries or raisins (make sure these are gluten free)
Oven temperature is 350.
Grease two 9 inch round cake pans liberally and dust them mochiko flour (sweet rice flour).
Combine dry ingredients in one bowl. Add the berries or raisins and set aside.
In another bowl, or the food processor, cream the oil and sugar with the 4 eggs. Then add the carrots, pineapple, ginger, vanilla.
Add the wet mixture to the dry ingredients and fruit. Do this in the bowl, not the food processor, as the food processor would dice up all the berries and fruit.
Spread the dough evenly between the two prepared pans and bake for 35 or more minutes, until a knife tests clean when inserted near the center of the pans.
Remove the cakes to racks to cool for ten minutes, then remove from the pans.
Frost with Cream Cheese Icing:
8 ounces gluten free cream cheese
1 stick of butter
1 Tablespoon brandy
1/4 teaspoon powdered gluten free vanilla (Authentic Foods brand)
1 box (4 1/2 -5 cups) confectioner’s sugar
Frost the bottom layer of the cake, put the second layer on top. Frost the top and the sides with remaining icing.
This makes a substantial and large cake which will feed 16.
Make sure all your ingredients are gluten free!1