Ingredients
1-1/2 cups sugar2 cans (8 ounces each) unsweetened crushed pineapple, drained4 large eggs3/4 cup reduced-fat mayonnaise1-1/2 cups white rice flour1/2 cup potato starch1/2 cup soy flour2 teaspoons baking soda2 teaspoons ground cinnamon1 teaspoon xanthan gum1/2 teaspoon ground ginger1/4 teaspoon salt3-1/4 cups shredded carrots1 cup sweetened shredded coconutFROSTING:4 ounces reduced-fat cream cheese1/4 cup reduced-fat butter, softened2-1/2 cups confectioners’ sugar3/4 teaspoon grated orange zest1/4 teaspoon vanilla extract
Preparation
In a large bowl, beat the sugar, pineapple, eggs and mayonnaise until well blended. Combine the rice flour, potato starch, soy flour, baking soda, cinnamon, xanthan gum, ginger and salt; gradually beat into sugar mixture until blended. Stir in carrots and coconut.
Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, orange zest and vanilla; beat until smooth. Spread over top of cake. Refrigerate leftovers.
