Cooking and Serving: 75 minutes | 9 slices
Ingredients
1 ⅝ cups (228 g) all purpose gluten free flour blend | ¾ teaspoon xanthan gum, omit if your blend already contains it | 6 tablespoons (54 g) cornstarch
Description
Prep Time: 25 minutes | Cook Time: 50 minutes | Total Time: 75 minutes | Servings: 9 slices
Ingredients
1 ⅝ cups (228 g) all purpose gluten free flour blend
¾ teaspoon xanthan gum, omit if your blend already contains it
6 tablespoons (54 g) cornstarch
1 teaspoon baking soda
1 ½ teaspoons baking powder
½ teaspoon kosher salt
2 teaspoons ground cinnamon
3 cups (270 g) peeled and grated carrots
¾ cup (120 g) raisins
4 (200 g (weighed out of shell)) eggs, at room temperature, beaten
½ cup (112 g) neutral oil, (vegetable, canola, or grapeseed all work well)
¾ cup (150 g) granulated sugar
½ cup (109 g) packed light brown sugar
½ cup (130 g) canned crushed pineapple, in its own juice (heavy on the
8 ounces cream cheese, at room temperature
6 tablespoons (84 g) unsalted butter, at room temperature
¼ teaspoon kosher salt
2 tablespoons (42 g) light corn syrup, (optional)
3 cups (345 g) confectioners’ sugar, plus more as needed
Instructions
MAKE THE CAKE BATTER
In a large bowl, place the flour, xanthan gum, cornstarch, baking soda,.
baking powder, salt, and cinnamon. Whisk to combine well.
Add the shredded carrots and raisins, and mix to combine and separate all the.
raisins and carrots from one another.
In a separate, medium-sized bowl, place the eggs, oil, granulated sugar,.
brown sugar, and crushed pineapple in its juice. Beat with a handheld mixer.
Create a well in the center of the bowl of dry ingredients, pour in the wet.
ingredients, and mix to combine well. The batter will be thickly pourable.
BAKE THE CAKE
Pour the batter into the prepared cake pan, and shake back and forth to.
distribute the batter evenly in a single layer.
Place the pan in the center of the preheated oven. Bake for about 50 minutes,.
or until golden brown all over and a toothpick inserted in the center of the.
cake comes out with no more than a few moist crumbs attached.
Remove the pan from the oven from the oven and allow the cake to cool in the.
pan for 10 minutes before transferring to a wire rack to cool completely.
MAKE THE ICING
In the bowl of your stand mixer fitted with the paddle attachment (or a large.
bowl with a handheld mixer), place the cream cheese and butter. Beat on.
medium speed until soft and fluffy.
Add the salt, optional corn syrup and 3 cups of confectioners’ sugar. Mix on.
low speed until the sugar is absorbed.
Turn the mixer to high speed and beat until the frosting is thickened and.
fluffy. Add more confectioners’ sugar as necessary to achieve the desired.
If you haven’t used the corn syrup, cover the bowl and place the frosting in.
the refrigerator to chill until stiffened slightly, about 15 minutes.
Cover the cooled cake in a thick, even layer of frosting.
To make the Entenmann’s-style decoration on the icing, drag the tines of a.
large fork in the frosting across the cake, leaving 1-inch between lines and.
cleaning the tines in between.
Drag a wet spoon lightly across the lines from the fork tines in a diagonal,.
leaving 1-inch between diagonal lines.
Slice into squares and serve.
MAKE THE ICING
In the bowl of your stand mixer fitted with the paddle attachment (or a large.
bowl with a handheld mixer), place the cream cheese and butter. Beat on.
medium speed until soft and fluffy.
Add the salt, optional corn syrup and 3 cups of confectioners’ sugar. Mix on.
low speed until the sugar is absorbed.
Turn the mixer to high speed and beat until the frosting is thickened and.
fluffy. Add more confectioners’ sugar as necessary to achieve the desired.
If you haven’t used the corn syrup, cover the bowl and place the frosting in.
the refrigerator to chill until stiffened slightly, about 15 minutes.
Cover the cooled cake in a thick, even layer of frosting.
To make the Entenmann’s-style decoration on the icing, drag the tines of a.
large fork in the frosting across the cake, leaving 1-inch between lines and.
cleaning the tines in between.
Drag a wet spoon lightly across the lines from the fork tines in a diagonal,.
leaving 1-inch between diagonal lines.
Slice into squares and serve.
Notes
Everything looked pretty much like you’d expect for a “regular” carrot cake—but
then I noticed something interesting: pineapple.
A classic gluten free carrot cake made in the Entenmann’s style, with crushed
pineapple in the batter. Remember the taste? Have it again!
classic gluten free carrot cake made in the Entenmann’s style, with crushed
pineapple in the batter. Remember the taste? Have it again!
How does the crushed pineapple make this gf carrot cake extra tender? I wasn’t
entirely sold on the idea of adding pineapple to a carrot cake. I was afraid
that it would compete with the shredded carrots and cinnamon and just lead to
But I had never even noticed the pineapple in the boxed cake, so it was worth a
In place of milk or water, I used canned crushed pineapple in its own juices. It
really helps to bring out the natural sweetness of the shredded carrots in the
cake and helps everything retain its moisture. Those Entenmann’s people are so
A classic gluten free carrot cake made in the Entenmann’s style, with crushed
pineapple in the batter. Remember the taste? Have it again!
classic gluten free carrot cake made in the Entenmann’s style, with crushed
pineapple in the batter. Remember the taste? Have it again!
HOW TO MAKE THE MOST DREAMY CREAM CHEESE ICING
Entenmann’s ingredient list includes corn syrup. First, that’s not at all the
same as high fructose corn syrup! Personally, I find light corn syrup to be
super useful in candy making and occasionally in baking, since it really helps
prevent sugar from crystallizing.
I found that when I added just a couple tablespoons of light corn syrup to the
cream cheese icing, it helped make it stable at room temperature and slice
really cleanly. You can leave it out if you’re dead set against it, but you’ll
find that the icing needs to be kept chilled a bit as it will be less firm.
Of course, you don’t have to “decorate” the icing with the tines of a fork and a
spoon. That’s just a fun extra step to ensure that the cake looks just like the
actual Entenmann’s iced carrot cake.
A classic gluten free carrot cake made in the Entenmann’s style, with crushed
pineapple in the batter. Remember the taste? Have it again!
classic gluten free carrot cake made in the Entenmann’s style, with crushed
pineapple in the batter. Remember the taste? Have it again!
TIPS FOR MAKING THIS CAKE
Of course, I hope you’ll follow the recipe exactly as written, measuring all of
your ingredients carefully readers who have gone out of their way to compare the weight and volume of their
ingredients as they measure them out and get worried when they don’t correspond
But that’s the whole point of measuring too variable (volume containers are not standardized), and human error is
When I first developed this recipe, I didn’t bother to beat the wet ingredients
separately from the dry ingredients. The recipe still turned out great, of
course, or I wouldn’t have published it, I promise. But when I beat the wet
ingredients well, I found that the cake baked more evenly and was less likely to
That just means that you’ll need to start ingredients in a large bowl, tossing in the grated carrots and raisins and
setting that bowl aside. Then, beat the wet ingredients, including the sugars,
really well before combining everything.
Baking the cake at 325°F for a few more minutes, rather than 350°F which is
standard for most cakes, also helps ensure that the cake bakes perfectly every
A classic gluten free carrot cake made in the Entenmann’s style, with crushed
pineapple in the batter. Remember the taste? Have it again!
classic gluten free carrot cake made in the Entenmann’s style, with crushed
pineapple in the batter. Remember the taste? Have it again!
GLUTEN FREE CARROT PINEAPPLE CAKE: INGREDIENTS AND SUBSTITUTIONS
Luckily, there aren’t many additional allergens in this recipe. But here are my
recommendations for what we’ve got:
GLUTEN FREE DAIRY FREE CARROT PINEAPPLE CAKE
The cake itself, like most carrot cakes, is made with a neutral oil in the
batter, not butter. That means that the cake is naturally dairy-free. The cream
cheese icing is definitely made with dairy, though.
I’ve successfully made cream cheese icing without dairy, though. Please see the
ingredients and substitutions section in my recipe for gluten free carrot cake
GLUTEN FREE EGG FREE CARROT PINEAPPLE CAKE?
There are 4 eggs in this recipe, so I’m afraid I really don’t think it can be
made without eggs entirely. They’re doing some really heavy lifting in this
GLUTEN FREE CARROT PINEAPPLE CAKE WITHOUT CORNSTARCH
In place of cornstarch, try using arrowroot. It should work just fine. Potato
starch would also probably be fine.
CAN YOU MAKE THIS GF CARROT PINEAPPLE CAKE WITHOUT RAISINS?
Yes! Raisins in baked goods aren’t usually a favorite of mine. I even make my
classic gluten free oatmeal cookies
chocolate chips instead of raisins.
You can replace them here with chopped nuts, or even chocolate chips. I wouldn’t
leave them out without a replacement, though, since the recipe is built around a
I find that it’s really important to use good quality raisins, if you choose to
use them. If you’re concerned that your raisins aren’t very fresh (which mine
often aren’t since I don’t bake with them all the time), try soaking them in hot
water for a couple minutes and then laying them out on a paper towel to dry.
Measure the amount for the recipe If you’d prefer, try using currants if they’re available. They tend to be more
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GLUTEN FREE CARROT PINEAPPLE CAKE RECIPE
Prep Time: 25 minutes mins
Cook Time: 50 minutes mins
This gluten free carrot pineapple cake tastes has crushed pineapple in the
batter, just like Entenmann’s, so it’s extra tender and flavorful!
* Stand mixer or hand mixer
* 1 ⅝ cups (228 g) all purpose gluten free flour blend
(I used Better Batter; please click thru for full info on appropriate blends)
* ¾ teaspoon xanthan gum, omit if your blend already contains it
* 6 tablespoons (54 g) cornstarch
* 1 teaspoon baking soda
* 1 ½ teaspoons baking powder
* ½ teaspoon kosher salt
* 2 teaspoons ground cinnamon
* 3 cups (270 g) peeled and grated carrots
* ¾ cup (120 g) raisins
* 4 (200 g (weighed out of shell)) eggs, at room temperature, beaten
* ½ cup (112 g) neutral oil, (vegetable, canola, or grapeseed all work well)
* ¾ cup (150 g) granulated sugar
* ½ cup (109 g) packed light brown sugar
* ½ cup (130 g) canned crushed pineapple, in its own juice (heavy on the
FOR THE CREAM CHEESE ICING
* 8 ounces cream cheese, at room temperature
* 6 tablespoons (84 g) unsalted butter, at room temperature
* ¼ teaspoon kosher salt
* 2 tablespoons (42 g) light corn syrup, (optional)
* 3 cups (345 g) confectioners’ sugar, plus more as needed
* Preheat your oven to 325°F. Grease a 9-inch square baking pan and line it
with criss-crossed sheets of unbleached parchment paper. Set the pan aside.
MAKE THE CAKE BATTER.
* In a large bowl, place the flour, xanthan gum, cornstarch, baking soda,
baking powder, salt, and cinnamon. Whisk to combine well.
* Add the shredded carrots and raisins, and mix to combine and separate all the
raisins and carrots from one another.
* In a separate, medium-sized bowl, place the eggs, oil, granulated sugar,
brown sugar, and crushed pineapple in its juice. Beat with a handheld mixer
* Create a well in the center of the bowl of dry ingredients, pour in the wet
ingredients, and mix to combine well. The batter will be thickly pourable.
* Pour the batter into the prepared cake pan, and shake back and forth to
distribute the batter evenly in a single layer.
* Place the pan in the center of the preheated oven. Bake for about 50 minutes,
or until golden brown all over and a toothpick inserted in the center of the
cake comes out with no more than a few moist crumbs attached.
* Remove the pan from the oven from the oven and allow the cake to cool in the
pan for 10 minutes before transferring to a wire rack to cool completely.
* In the bowl of your stand mixer fitted with the paddle attachment (or a large
bowl with a handheld mixer), place the cream cheese and butter. Beat on
medium speed until soft and fluffy.
* Add the salt, optional corn syrup and 3 cups of confectioners’ sugar. Mix on
low speed until the sugar is absorbed.
* Turn the mixer to high speed and beat until the frosting is thickened and
fluffy. Add more confectioners’ sugar as necessary to achieve the desired
* If you haven’t used the corn syrup, cover the bowl and place the frosting in
the refrigerator to chill until stiffened slightly, about 15 minutes.
* Cover the cooled cake in a thick, even layer of frosting.
* To make the Entenmann’s-style decoration on the icing, drag the tines of a
large fork in the frosting across the cake, leaving 1-inch between lines and
cleaning the tines in between.
* Drag a wet spoon lightly across the lines from the fork tines in a diagonal,
leaving 1-inch between diagonal lines.
* Slice into squares and serve.
Originally published on the blog in 2015. Photos, video, and some text new;
recipe method modified slightly.
Trans Fat: 0.4g | Cholesterol: 118mg | Sodium: 555mg | Potassium: 335mg | Fiber:
4g | Sugar: 37g | Vitamin A: 7813IU | Vitamin C: 4mg | Calcium: 112mg | Iron:
Nutrition information is automatically calculated, so should only be used as an
Entenmann’s-Style Gluten Free Iced Carrot Cake
Gluten Free Iced Carrot Cake
A classic gluten free carrot cake made in the Entenmann’s style, with crushed
pineapple in the batter. Remember the taste? Have it again! #glutenfree #gf
classic gluten free carrot cake made in the Entenmann’s style, with crushed
pineapple in the batter. Remember the taste? Have it again! #glutenfree #gf