Ingredients

2 (15 oz.) cans pumpkin puree

2 (20 oz.) cans crushed pineapple

3 cups grated carrots

8 eggs

3 cups sugar (or 1 1/5 C honey)

1 cup unsweetened applesauce

1/2 cup vegetable oil

8 cups gluten free flour

4 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

1 tsp. ground cinnamon

Frosting (Optional)

2 (8 oz.) pkg. cream cheese, at room temperature

1 cup (2 stick) unsalted butter, at room temperature

4 cups confectioners’ sugar

2 tsp. vanilla extract

Preparation

  1. Oil a 9-by-13-inch pan or two 12-cup muffin pans.
  2. In a large bowl, combine pumpkin, pineapple, carrots, eggs, sugar, applesauce, and oil. Mix well with an electric mixer on medium speed.
  3. In a separate bowl, mix flour, baking soda, baking powder, salt, and cinnamon.
  4. Stir into pumpkin mixture until well blended. Pour into prepared pan(s).
  5. Bake at 350 F. for about 60 to 70 minutes for cake, 35 to 40 minutes for cupcakes, or until a toothpick inserted comes out clean or with just a few moist crumbs, .
  6. Cool pan(s) on a wire rack.
  7. When cool, cake or cupcakes may be served unfrosted.

If frosting is desired: prepare the cream cheese frosting.

  1. In a large bowl beat together the cream cheese and butter.
  2. Add the confectioners’ sugar and vanilla and beat until smooth and light.
  3. Spread over the surface of the cake or cupcakes and serve.