Gluten Free Carrot Cake

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 3 eggs
• 1 1/2 cups sugar
• 1 cup sunflower oil
• 2 teaspoons vanilla
• 2 cups carrots, shredded
• 10 ounces crushed pineapple in juice
• 1 cup shredded coconut
• 1 cup raisins, soaked in tea, drained
• 1 cup walnuts, chopped
• 2 cups corn flour
• 4 teaspoons baking soda
• 1 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1 tablespoon xanthan gum

Recipe

• 1 in a large bowl beat eggs and sugar until pale yellow.
• 2 beat in sunflower oil and vanilla.
• 3 add shredded carrots, pineapple, coconut, raisins and walnuts; mix until thoroughly combined.
• 4 in a separate bowl, whisk corn flour, baking soda, salt, cinnamon, nutmeg, and xanthan gum together until well incorporated.
• 5 add the dry ingredients to the wet and mix together well.
• 6 pour into a large bundt pan or a 9x11 baking pan.
• 7 bake at 350 degrees fahrenheit for 50 minutes or until a tooth pick inserted in the center comes out clean.
• 8 cool completely and ice with your favorite cream cheese icing. (i use a plain vanilla glaze myself).