1 can 8 oz Dole Crushed Pineapple in Juice - naturally gluten free
INGREDIENTS 3:
3 (3.9) oz Mott's Unsweetened Apple Sauce - gluten free
2 cups granulated sugar
3 large eggs, room temperature
FROSTING:
1 stick butter, softened
8 oz Philadelphia Original Cream Cheese - gluten free
1 teaspoon vanilla
1 pound Domino Powdered Sugar - gluten free
¼ cup toasted pecans, chopped
Instructions
Preheat oven to 350 degrees F.
In a large bowl, combine ingredients number 1, then add the number 2 ingredients and lastly the 3rd ingredients.
Butter up a 9 inch spring form pan. Pour the batter and bake from 55 minutes to 1 hour. Insert a toothpick in the middle to check. If it comes clean then the cake is done. Remove from oven and let it cool completely.
Beat the frosting ingredients except the toasted pecans until smooth. Apply frosting generously over the cake including the sides. Top with chopped pecans. Place in the fridge for 1 hour before serving. Yummy!
Recipe by Gluten-Free by Jan at https://glutenfreebyjan.com/gluten-free-carrot-cake/