I got this recipe from a lovely and gracious woman who sometimes brought treats to the people that worked for her husband.
2 c. flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 1/2 tsp. ground cinnamon
2 tsp. xanthan gum (if you have used GF flour)
2 c. sugar
1 1/2 c. oil
4 large eggs
2 3/4 c. grated carrots
8.5 oz can crushed pineapple (drained)
3/4 c. chopped nuts
1 c. shredded coconut
Sift together Group 1. Mix Group 2 in a large bowl. Slowly add Group 1 to Group 2, mixing well after each addition. Add group 3 and blend thoroughly.
Pour into 3 g/f cake pans. Bake at 350°F for 45 minutes.
1/2 c butter
8 oz. cream cheese
2 tsp. vanilla
16 oz. 10X sugar.
This is enough to go between layers and on top. If you need it on the sides, double it. *I* think that just on the top of each layer is plenty. More covers the lovely flavor of the cake.
It is also quite popular at my house to use the batter to make muffins that are eaten, unfrosted, often for breakfast, but we’re really not fussy about time of day.
Minimuffins need @9 minutes to cook and regular muffins are a little brown at 15 minutes.