Carrot Bundt Cake with Pineapple and Walnuts – Gluten Friendly…
Carrot Bundt Cake – Gluten Friendly
- 3 1/2 cups gluten free pancake mix
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 cup sugar
- 4 eggs, slightly beaten with fork
- 3/4 cup milk
- 1/2 cup cooking oil
- 1/2 cup grated carrots
- 1/2 cup crushed pineapple
- 1/2 cup chopped walnuts
Mix together eggs, oil, milk, and sugar.
Stir in carrots, pineapple, and walnuts.
Add pancake mix, pumpkin pie spice, and cinnamon, mix all ingredients until completely blended.
Pour into a sprayed, with baking spray bundt pan.
Bake in a preheated oven @350°, for 40 minutes, or until toothpick inserted comes out clean.
After cake is completely cooled frost with your favorite cream cheese or buttercream frosting.