Pineapple carrot cake with eggs

r_31cbcad1-4a48-f13d-f2e0-c41f188f1d36531

Source: Grain Free Living

Ingredients

Yields: 30 Muffins (30 Servings)

2 cups of grain free flour mix of choice:

    with almond meal gr_5e6665e339eb1
        1 cup Almond Meal 95g
        1/2 cup Quinoa Flour 56g
        1/2 cup Potato Starch

    or with buckwheat gr_5e666608b4c64
        2/3 cup Quinoa Flour 75.04g
        2/3 cup Potato Starch
        2/3 cup Buckwheat Flour 80.4g

2 cups Grated Carrots 220g
3/4 cup Caster or Brown Sugar 108.75g
440 g Drained Canned Crushed Pineapple 440g
1 tsp Cream of Tartar 3g
1 1/2 tsps Baking Soda 6.9g
1/2 tsp Salt 3g
1 tsp Ground Cinnamon 2.6g
4 Eggs 176g
200 ml Vegetable Oil 189.4g
1/2 cups Chopped Walnuts 62.5g

Select the substitute that is safe for you
(Substitutes that do not match free or diet icons may appear.)

ALWAYS check labels before buying or consuming!

Preheat oven to 350F (180C). Prepare muffin cups. Whisk together all the ingredients starting with the just the dry ingredients. Fill cups about 2/3 full. Bake 20min for muffins (40min for a cake).

Tips

Serving Idea • Top with a cream cheese icing.

Reviews

Success

Ease

Kidfun

Cuisine: English Islands, Western European
Texture/Feel: Soft/Bready
Flavor: Sweet
Necessary Equipment: Oven

Oven