Carrot Cake with Pineapple Frosting by Bella Gluten-Free

2 cups Bella Gluten-Free All Purpose Baking Mix

2 tsp baking soda

2 tsp ground cinnamon

4 eggs

2 cups sugar

3/4 cup buttermilk, milk or milk alternative

2 tsp vanilla

3/4 cup vegetable oil such as canola, walnut, sunflower

2 cups grated carrots

1/2 cup coconut flakes, unsweetened

8 oz can crushed pineapple

1 cup walnuts (optional)

1/2 cup raisins

Prep:
15 minutes

Directions:

Preheat oven for 350 degrees. Lightly grease 2 8" cake pans or one 9x13" baking dish.

 Mix dry ingredients. With a hand mixer, beat eggs and sugar for 3-5 minutes.

Add milk, oil and vanilla. Add dry ingredients and stir to blend well. Fold in remaining ingredients: carrots, coconut, pineapple, nuts and raisins.

Pour into greased pan(s). Bake at 350 for 55 mins.

Pineapple Frosting

3 oz. cream cheese,

4TBL pineapple juice

1 tsp vanilla

2 cups powdered sugar

With a hand mixer blend ingredients until smooth. Refrigerate until ready to use.