Gluten Free Carrot and Pineapple Cake

So here is another gluten free cake. I have a gorgeous carrot and pineapple cake recipe that I have been making for a very long time. I love it, but it uses  a lot of white sugar. This new gluten free version uses, carrots, tinned pineapple in natural juice, walnuts, coconut flour, gluten free SR flour, eggs, rice malt syrup and olive oil. I made it all in the food processor and then blitzed the “icing”; a combination of coconut oil, shredded coconut, rice malt syrup and vanilla extract. Don’t expect the “icing” to be smooth and runny, it is chunky and not unlike making the topping for a lumberjack cake. I find the coconut oil allows it to combine well and set a little. And as for the extra nuts – I like more colour and crunch, so it has extra topping! You could easily omit this if you are a nut free family.
I am not going to give you the exact recipe, because it wasn’t really exact in any sense of the word. The cake is healthy, gluten free, super moist and dense. I am enjoying the experience of playing with coconut flour – are you?

One thought on “Gluten Free Carrot and Pineapple Cake”

  1. 3 Studies PROVE How Coconut Oil Kills Belly Fat.

    This means that you literally get rid of fat by consuming Coconut Fat (also coconut milk, coconut cream and coconut oil).

    These 3 studies from large medicinal magazines are sure to turn the conventional nutrition world upside down!

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