Directions

1. Preheat oven to 325°. Beat eggs until thick. Add oil and water and mix well. Add Cake Mix, cinnamon and soda, and mix to incorporate. Add carrots and drained pineapple then beat on medium/low for two minutes. Batter thickens slightly and becomes lighter in color.
   

2. Lightly spray, butter or oil all pans, including cupcake papers. If desired, dust pans with rice flour. Cake is baked when it springs back to a light touch, or toothpick comes out almost clean.
   

3. See chart for pan size and bake times (below). Toothpick should come out with slight crumbs.
   

4. Bake Times

   two 8" rounds—32 to 38 min. (approx. 1 ½ " tall layers)

   two 9” rounds—24 to 30 min. (approx. 1" tall layers)

   one 9" square—36 to 42 min. (approx. 2" tall layer)

   one 9 x 13" pan—36 to 46 min. (approx. 1" high sheet cake)

   18 to 24 cupcakes (fill ⅔ full)—22 to 26 minutes (regular size)

5. Frost when cooled with Simple Vanilla or Cream Cheese Frosting (recipes below) made from Pamela’s Vanilla Frosting Mix, or wrap unfrosted cake in plastic wrap to keep moist.
   

6. Cream Cheese Frosting

   Soften butter or margarine. Add remaining ingredients and mix together on medium for 1 to 2 minutes or until smooth. If frosting is too thick, add more water one teaspoon at a time.

7. Optional: Add 1 tsp ground cinnamon.

   Simple Vanilla Frosting

8. Soften butter or margarine on medium speed. Add Pamela's Vanilla Frosting Mix and water and blend on medium for 1 to 2 minutes or until smooth. Scrape down bowl during mixing. If frosting is too thick, add additional water one teaspoon as a time.