A delightful gluten-free and dairy-free carrot cake with a tropical twist, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease an 8x8-inch square pan or a 9-inch round pan.
Ensure the oven is fully preheated to achieve even baking.
In a large mixing bowl, whisk together the sugar, oil, applesauce, and eggs until smooth. Stir in the vanilla extract.
Use room temperature ingredients for better mixing.
In another bowl, mix the tapioca flour, xanthan gum, cinnamon, baking soda, and salt.
Sift the dry ingredients to avoid lumps.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Avoid overmixing to keep the cake tender.
Fold in the raisins, walnuts, grated carrots, and crushed pineapple.
Ensure the carrots and pineapple are evenly distributed.
Pour the batter into the prepared pan and smooth the top.
Tap the pan gently to remove air bubbles.
Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake at 35 minutes to avoid overbaking.
Allow the cake to cool completely in the pan on a wire rack before serving.
Cooling in the pan helps the cake set properly.
Slice and serve the cake as is, or with a dollop of dairy-free whipped cream.
Garnish with a sprinkle of cinnamon for a decorative touch.
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