Carrot Cake

We used this for one layer of our wedding cake, the other layers were flourless brownie and kahlua chocolate cake. All gluten free!

From: The Kid- Friendly Food Allergy Cookbook, Leslie Hammond & Lynne Rominger

½ cup sugar
¾ cup oil
4 eggs
1 tsp. vanilla
2 cups rice flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
2 cups shredded carrots
½ cup chopped pecans
1-8oz. can crushed pineapple, drained

In a mixer, blend together the sugar, oil, eggs and vanilla. Add the flour, baking powder, baking soda, cinnamon and ginger. Blend in the shredded carrots, nuts and the crushed pineapple. Pour batter into two cake pans lined with parchment paper, and bake in a 350º F. oven for 40 minutes or until firm in the center. Let cool for 25 minutes and then invert onto cooling racks. Peel off the parchment paper. Cool for an additional 20 minutes or until cake is room temperature. Frost as desired.
For cupcakes, fill 24 paper-lined muffin tins. Bake for 15 minutes.

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