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Ingredients
2 cups Cup4Cup Multipurpose Flour - gluten free
1 teaspoon Arm & Hammer Baking Soda - gluten free
1½ teaspoon Clabber Girl Baking Powder - gluten free
1 teaspoon McCormick Ground Cinnamon - gluten free
½ teaspoon salt
2 cups grated carrots
1 cup Baker's Sweetened Angel Flake Coconut - gluten free
1 cup toasted pecans, chopped
1 teaspoon McCormick Vanilla Extract - gluten free
1 can 8 oz Dole Crushed Pineapple in Juice - naturally gluten free
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!
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