Gluten-Free Carrot Cake

Found this recipie in a Gluten Free cataloge, and loved it. The cake is moist, flavorful, and low fat. I have served it with great sucess both with the icing and without. This recipe was created by Beth Hilson, owner of the Gluten Free Pantry company.

• Ready In: 45 mins
• Serves: 10
• Yields: 10 Slices

Ingredients

• 1  cup  rice flour
• 1  cup sugar
• 1⁄4 cup tapioca starch
• 1⁄2 cup potato starch
• 1  teaspoon baking soda
• 2 1⁄2 teaspoons baking powder
• 1  teaspoon xanthan gum
• 1⁄2 teaspoon salt
• 1  tablespoon cinnamon
• 1⁄4 teaspoon nutmeg
• 2⁄3 cup raw carrot (shredded)
• 1 (8 ounce) can crushed pineapple, drained (add back 1/4 cup of the juice)
• 1⁄2 cup walnuts, coarsely ground (plus additional for garnish)
• 1  cup unsweetened applesauce or 1  cup  soy yogurt
• 1  teaspoon vanilla
• 2  tablespoons  vegetable oil
• 4  tablespoons unsweetened applesauce
• 1⁄2 cup unsweetened coconut (optional)
• 1 (4 ounce)  soy cream cheese or 1⁄4 cup margarine
• 3  cups confectioners' sugar
• 1  teaspoon vanilla

Directions

1. Mix together first 10 ingredients (white rice flour through nutmeg).
2. Add the remaining ingredients and stir to combine.
3. Preheat oven to 350 degrees. Lightly oil a 9x9-inch square cake pan.
4. Spoon blended ingredients into pan and bake 30 to 35 minutes or until a toothpick inserted in the center comes away cean.
5. Cool completely.
6. Transfer to a cake plate and frost with faux cream cheese frosting. Garnish with additional walnuts, if desired.
7. Faux Cream Cheese Frosting:
8. Beat together cream cheese, sugar, and vanila. Frost cake.