Check it out, it does NOT disappoint! It’s the mother of all carrot cakes.

No matter if you are gluten-free or not this one will be a quick family favorite.  

My Easter/Spring treat. This carrot cake is that special one. ❤️.
I’M NOT PLAYIN THIS CAKE IS SOOOOOOOO GOOD. Am I getting my point across?
My lovely friend shared her recipe so I could convert it into to the GLUTEN FREE version.
Well…Viola!

 “Marcella” Carrot cake.

1 1/4 cups oil. (vegetable or coconut)  I used 3/4 cup coconut and 1/2 cup veg oil 
3 eggs
2 cups GF flour (cup4cup brand)
2 tsp cinnamon
2 tsp baking soda
2 tsp vanilla
1 tsp salt
3 cups shredded carrots
2 cups sugar  I used 1 c coconut cane and 1 cup reg 
3/4 cup crushed pineapple (drained)
1/2 cup raisins( golden or dark)
1/2 cup minced walnuts
9×13 pan
Mix all wet ingredients first, then add the spices, carrots, fruit, then sugar. Mix well then lastly add the flour.
Line pan with parchment or non stick spray
Oven @350 degrees 45 min- 1 hr/I used  convection @325 degrees 1 hr
Cool completely

Frosting-
2- 8 oz cream cheese
1 stick butter
1 1/4 cup 10x sugar
1/4 cup pineapple
Cream butter and cream cheese add sugar, mix well fold in pineapple.

THE PICS DON’T DO THIS JUSTICE. ITS INCREDIBLE. YES-I’M SCREAMING IT. LOL. 👍

Live, eat, share, gluten-free and FODMAPish.