• 2 cups white sugar
• 3/4 cup cooking oil
• 3/4 cup applesauce
• 2 tsp baking soda
• 1/4 tsp. baking powder
• 1 1/2 cup rice flour
• 1/2 cup tapioca starch
• 1 tsp. xanthan gum
• 1 tsp. cinnamon
• 1/2 tsp. allspice
• 1/4 tsp. salt
• 2 cups grated carrots
• 3 eggs

Note: If you don’t have the individual flours you can use an all purpose gluten free mix that includes xanthan gum.

Method:

Preheat oven to 325*. Mix dry ingredients together. Using a mixer mix the eggs, sugar, oil and applesauce together. Stir in the carrots until mixed throughout. Put in a lightly greased 9″ x 13″ baking pan. Bake for 60 minutes or until toothpick inserted comes out clean.

Frosting: Enough for two 9×13 cakes:

1 – 8 oz pkg. cream cheese, 3 1/2 cups icing sugar (gluten free), 1/2 cup room temperature butter, 1/2 teaspoon vanilla extract.

Cream the butter and cream cheese together. add the vanilla and icing sugar. Spread on cooled cake.

Note: this cake freezes well.