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Moist Easter Pineapple Carrot Cake

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A delightful gluten-free version of a classic Easter dessert, this Moist Easter Pineapple Carrot Cake combines rich flavors with a hint of tropical joy.

Ingredients

Scale
  • 2 cups all-purpose gluten-free flour
  • 2 cups granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup chopped walnuts (optional)
  • 1 tsp vanilla extract
  • Cream cheese frosting for topping

Instructions

  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. Mix together the flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
  3. Whisk together the oil, eggs, grated carrots, crushed pineapple, and vanilla extract in another bowl.
  4. Combine the wet ingredients with the dry ingredients, mixing until just combined. If using, fold in the chopped walnuts.
  5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  7. Frost with cream cheese frosting and serve.

Equipment

Notes

Ensure all ingredients are certified gluten-free to avoid hidden gluten risks. Use dedicated utensils and surfaces for preparation.

Nutrition

Find it online: https://www.glutenfreez.com/easter-pineapple-carrot-cake/