Gluten Free Carrot Cake Supreme

from – Betty Caswell

Ingredients:

1 1/2 cups rice flour 4 large eggs
1/2 cup soy flour 2 cups sugar
1/2 cup potato starch flour 1 cup mayonnaise
1 tsp xanthan gum (I use applesauce)
2 tsp baking soda 1-16 oz can crushed
2 tsp cinnamon pineapple
1/2 tsp powdered ginger 3 cups grated carrots
1/2 tsp salt 1 cup chopped walnuts
1 cup raisins

Method:

In a bowl, stir together the flours, xanthan gum, baking soda, cinnamon, ginger, and salt. Set aside.

In large bowl of the mixer, beat together at medium speed the eggs, sugar, mayo (applesauce), and pineapple, not drained.

Gradually beat in flour mixture until well mixed. With spoon, stir in carrots, walnuts and raisins.

Pour batter into a greased and rice-floured 9″ X 13″ pan. Bake in preheated 350 oven for 45 to 50 minutes, or until cake tester inserted in center comes out clean. Cool in pan.

Serve with whipped cream or frost with cream cheese frosting.

I make one 9″X9″ pan and 4 small loafs.