Ingredients

• 2 cups Gluten Free All Purpose Baking Flour
• 1 tsp Xanthan Gum
• 1-1/2 tsp Baking Soda
• 2 tsp Baking Powder
• 1 tsp Sea Salt
• 2 tsp Ground Cinnamon
• 1/8 tsp Nutmeg
• 12 oz Carrot Baby Food
• 1 cup Crushed Pineapple drained
• 2 cups Sugar
• 1 cup Vegetable Oil
• 4 Eggs large
• 1/2 cup Nuts chopped (optional)

• 1/2 cup Unsalted Butter (softened)
• 8 oz Cream Cheese softened
• 1 tsp Vanilla Extract
• 1 lb Powdered Sugar

Instructions

1. Cake: Preheat oven to 350 degrees. Grease and flour a 9 x 13-inch baking pan; set aside.
   
   In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon and nutmeg; set aside. In another bowl, mix baby food carrots and pineapple; set aside.
   
   In large mixing bowl, blend sugar and oil. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with carrot-pineapple mixture; mix well. Stir in the nuts, if desired.
   
   Pour batter into prepared pan. Bake 40-45 minutes. Cool and top with Cream Cheese Frosting.
   
   Frosting: Cream together butter, cream cheese and vanilla. Gradually add confectioners sugar. Beat thoroughly. Add a few drops of milk if frosting seems too thick.
   
   Makes 24 cake slices.