Gluten Free Carrot & Pineapple Cakes

“This special twist on the traditional carrot cake will have you coming back for more! The perfect morning tea snack.”

Freshly Baked GF Carrot & Pineapple Cakes!
Freshly Baked GF Carrot & Pineapple Cakes!


  • 3 cups Caster Sugar
  • 4 cups Gluten Free Plain Flour
  • 4 tsp Baking Powder
  • 3 tsp Bicarb Soda Powder
  • 2 tsp Ground Cinnamon
  • 5 Raw Carrots, grated
  • 400ml Vegetable Oil
  • 8 Eggs
  • 2 420g Tins of Crushed Pineapple, drained


      1. Preheat oven to 180 degrees celcius. Lightly oil a 24 Texas muffin tin.
      2. Combine all dry ingredients in a bowl, making sure that Bicarb Soda Powder is sieved. Make a well in the centre of the mixture and add wet ingredients until just combined. Finally, fold through  grated carrot.
      3. Place approximately 1.5 tbs of batter in each tin.

Bake for 25 minutes or until golden brown and baking skewer comes out clean.Place on a rack to cool then ice with

Light & Fluffy Cream Cheese Icing. 

Makes 24 Texas Sized Muffins

3 thoughts on “Gluten Free Carrot & Pineapple Cakes

  1. I love your blog, your posts are beautiful! I just followed you, it would be great if we can support each other 🙂 I am so glad I got to discover you ❤

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