Carrot Cake with Pineapple and Coconut
CathysGlutenFree.com
Servings 12 slices
Calories 366kcal
Equipment
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1 cup tapioca flour
- 1 tablespoon cinnamon
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
Wet Ingredients
- 5 eggs separated
- ¼ cup avocado oil
- ½ cup honey
Fruit, etc.
- 2 cups grated carrots
- 14 oz. can crushed pineapple, drained
- 1 cup raisins
- 1 cup finely shredded coconut
Cream Cheese Frosting (Optional)
- 1 recipe Cream Cheese Frosting
Instructions
- Preheat oven to 325 F. Oil two 9-inch cake pans with avocado oil and line them with parchment paper.
- In a large mixing bowl, whisk together the dry ingredients.
- In a medium bowl, whisk or beat the egg yolks. Then whisk in the oil and honey. Stir this wet mixture into the dry mixture.
- Stir in the carrots, pineapple, raisins, and coconut.
- With clean beaters, beat egg whites in a separate bowl until stiff.
- Gently stir about one-fourth of the beaten egg whites into the batter. Then very carefully fold in the remaining whites.
- Pour batter into the two prepared pans. Bake for 40 to 50 minutes, or until a toothpick inserted in the centre comes out clean.
- Allow to cool in pans for ten minutes before removing. Allow to cool completely before frosting.
Notes
- For egg whites to beat stiffly, they must have no trace of yolk in them, and the bowl and beaters must be spotlessly clean. Any trace of oil can cause them to not beat properly.
- Beaten egg whites help to keep this cake from become too heavy. Incorporate them as gently as possible to maintain their light, airy quality.
Nutrition
Serving: 1slice | Calories: 366kcal | Carbohydrates: 44g | Protein: 8g | Fat: 21g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 376mg | Potassium: 289mg | Fiber: 6g | Sugar: 19g | Vitamin A: 3681IU | Vitamin C: 5mg | Calcium: 94mg | Iron: 2mg