So, I decided to make a gluten-free carrot and pineapple cake today. I’ve been craving something sweet but also wanted to keep it somewhat healthy, and this seemed like the perfect compromise. Plus, I had a bunch of carrots and a pineapple sitting around that needed to be used up.
I started by gathering all my ingredients. I pulled out my trusty gluten-free flour blend, some baking soda, baking powder, cinnamon, and a pinch of salt. Then came the wet ingredients: eggs, oil, sugar, and vanilla extract. Of course, I couldn’t forget the stars of the show—grated carrots and crushed pineapple.
First things first, I preheated my oven to 350°F (175°C) and greased and floured a 9×13 inch baking pan. I always use parchment paper on the bottom too, just to make sure the cake comes out easily later.
In a big bowl, I mixed together the dry ingredients. I whisked the gluten-free flour, baking soda, baking powder, cinnamon, and salt until everything was evenly distributed. In a separate bowl, I beat the eggs with the oil, sugar, and vanilla extract. It smelled pretty good already!
Next, I combined the wet and dry ingredients, mixing until they were just incorporated. I made sure not to overmix, because that can make the cake tough. Then, I stirred in the grated carrots and crushed pineapple. The batter looked amazing, all colorful and full of texture.
I poured the batter into the prepared pan and spread it out evenly. Then, into the oven it went! I baked it for about 30-40 minutes. To check if it was done, I stuck a toothpick in the center, and it came out clean, which is always a good sign.
While the cake was baking, I whipped up a simple cream cheese frosting. I just beat some softened cream cheese with butter, powdered sugar, and a splash of vanilla until it was smooth and creamy.
Once the cake was out of the oven, I let it cool completely in the pan before frosting it. This is important because if you try to frost a warm cake, the frosting will melt and make a mess.
Finally, I frosted the cooled cake with my cream cheese frosting and sprinkled some chopped nuts on top for a little crunch. I even decorated it with some extra pineapple chunks because, why not?
The result? A super moist and flavorful gluten-free carrot and pineapple cake that was a hit with everyone who tried it. Even my friends who aren’t usually into gluten-free stuff loved it. It’s definitely going into my regular baking rotation!
- Preheated oven and prepped the pan.
- Mixed dry ingredients.
- Beat wet ingredients.
- Combined wet and dry, added carrots and pineapple.
- Baked and cooled the cake.
- Made frosting and decorated.
What I did
It was a bit of work, but totally worth it. Baking always makes me feel accomplished, and this cake was no exception. Plus, it was a great way to use up those extra fruits and veggies!
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