Gluten Free Carrot Cake

This recipe is from my sister-in-law, Gloria. One of my brother's coworkers gave the recipe to her. It is one of the best carrot cakes our family has had, and no one can tell the difference. It is so good we made it for our wedding sheet cake!! Enjoy!


1 c sugar 
2 eggs, beaten 
1 c white rice flour 
1 t baking soda 
¼ c each coconut and canned pineapple (drain pineapple well) 
½ c oil 
1 ½ c grated carrots 
½ t salt 
1 t cinnamon

Combine sugar and oil; add eggs; and mix well. 
Add grated carrots; slowly stir in dry ingredients. 
Add coconut, nuts, and pineapple.

Mix well. 

Pour into lightly greased and floured (rice flour) 9”x9” pan.

Bake in 400 degree oven for 20-30 minutes.


Cream Cheese Frosting

8 oz cream cheese (room temp to whip easily)
1 cube butter (room temp)
1tsp vanilla
2 cups powdered sugar

Cream together cream cheese and butter. Whip in vanilla and powdered sugar. If it is too thin, add more powdered sugar. Too thick? Add some milk.

Via Gloria VanMason, Thanks!