Gluten Free Carrot Cake

This is an adaptation of my Grandmother's recipe. She was an incredible cook. At the risk of becoming a heretic amongst my family, I have "de-gluten-ized" it. I think she would have been proud.

• Ready In: 1 hr 10 mins
• Serves: 12
• Yields: 1 Cake

Ingredients

• 3  eggs
• 1 1⁄2 cups sugar
• 1  cup  sunflower oil
• 2  teaspoons vanilla
• 2  cups carrots, shredded
• 10  ounces  crushed pineapple in juice
• 1  cup  shredded coconut
• 1  cup raisins, soaked in tea, drained
• 1  cup walnuts, chopped
• 2  cups  white corn flour
• 4  teaspoons baking soda
• 1  teaspoon salt
• 1⁄4 teaspoon cinnamon
• 1⁄8 teaspoon nutmeg
• 1  tablespoon xanthan gum

Directions

1. In a large bowl beat eggs and sugar until pale yellow.
2. Beat in sunflower oil and vanilla.
3. Add shredded carrots, pineapple, coconut, raisins and walnuts; mix until thoroughly combined.
4. In a separate bowl, whisk corn flour, baking soda, salt, cinnamon, nutmeg, and xanthan gum together until well incorporated.
5. Add the dry ingredients to the wet and mix together well.
6. Pour into a large bundt pan or a 9x11 baking pan.
7. Bake at 350 degrees Fahrenheit for 50 minutes or until a tooth pick inserted in the center comes out clean.
8. Cool completely and ice with your favorite cream cheese icing. (I use a plain vanilla glaze myself).