Carrot Cake - DF, GF, EF

[MaggieRedwings]

Thought you might like this one.

Carrot Cake:

1 cup white rice flour
1 cup sugar
¼ cup tapioca starch
½ cup potato starch
1 teaspoon baking soda
2½ teaspoons baking powder
1 teaspoon xanthan gum
½ teaspoon salt
1 tablespoon cinnamon
¼ teaspoon nutmeg
⅔ cup shredded raw carrots
1 (8-ounce) can crushed pineapple,
drained (add back ¼ cup of the juice)
½ cup coarsely ground walnuts, plus
additional for garnish
1 cup nondairy yogurt or unsweetened applesauce
1 teaspoon pure vanilla extract
2 tablespoons vegetable oil
4 tablespoons unsweetened applesauce
½ cup unsweetened coconut, optional

Preheat oven to 350 degrees. Lightly oil a 9-inch square cake pan.
In a large bowl, mix together the first 10 ingredients (white rice flour through nutmeg).
Add remaining ingredients and stir to combine.
Spoon batter into prepared pan and bake in preheated oven 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely.
Transfer cake to a plate and frost with Faux Cream Cheese Frosting.

Faux Cream Cheese Frosting

1 (4-ounce) container nondairy cream cheese or ½ stick margarine
3 cups confectioner’s sugar
1 teaspoon pure vanilla extract

Beat ingredients together until light and fluffy. Spread over cooled cake.

Each serving with frosting contains 388 calories, 10g total fat, 3g saturated fat, 0g trans fat, 0mg cholesterol, 375mg sodium, 74g carbohydrate, 1g fiber, 2g protein.