Gluten Free, Dairy Free Carrot Cake (with Pineapple and Coconut)

Originally adopted from a Betty Crocker recipe. I had to go gluten and dairy free for health and this was a family favorite. This allows me to still make for my kids (and enjoy a small piece too!).

Servings: 10 to 12

subheading: Cake:

1 ½ cups granulated Organic Sugar

1 cup Coconut oil

3 Organic eggs

2 cups Gluten Free all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon vanilla

½ teaspoon salt

3 cups shredded carrots (5 medium)

1 cup coarsely chopped walnuts

1 cup Sweetened Coconut

One cup of Crushed Pineapple, drained well

subheading: Cream Cheese Frosting:

One (or two) packages of Tofutti Brand Cream Cheese

¼ cup to ½ cup Vegan margarine, softened

2 to 3 teaspoons nut or coconut milk

1 teaspoon vanilla

4 cups powdered Organic Powdered Sugar

Nutmeg, if desire

Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with Coconut Oil; lightly flour with GF Flour. In large bowl, beat Organic granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts along with Coconut and Pineapple. Pour into pan(s).

Bake 13x9-inch pan 40 to 45 minutes, round pans 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

In medium bowl, beat Vegan cream cheese, Vegan Margarine, nut milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.

Servings: 10 to 12

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