Carrot Cake with Cream Cheese Frosting

FABULOUS CARROT CAKE
that's so good even my toddler asks for more.

Makes two 9-inch round cake or one really big 9-inch by 13-inch cake.

1 1/4 cups white rice flour
1/2 cup potato starch (not flour or flakes)
1/4 cup tapioca starch
3 tsp. Xanthan gum
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. grated nutmeg
1 cup white sugar
1/2 cup brown sugar
1 cup vegetable oil
4 eggs
2 cups grated carrots
1 cup crushed pineapple, very well drained
1/2 cup raisins

Preheat the oven to 350 degrees.

Grease the bottom and sides of your pan(s)

In a medium-size bowl, whisk together the flour, Xanthan gum, baking soda, baking powder, and spices until they are well combined.

In a large bowl, whisk together the oil, eggs, and sugar until they are smooth and uniform in color.

Dump the dry ingredients into the wet ingredients and mix to combine.

Fold in the carrots, pineapple, and raisings, stir to make sure they're evenly distributed.

Pour into pan(s) and bake for 45 minutes or until a tester poked in the middle comes out clean.

Cool completely. Then frost generously with cream-cheese frosting.

CREAM CHEESE FROSTING
this is very yummy. you may need to double it.

1/2 stick (1/4 cup) GFCF margarine
1/2 cup GFCF cream cheese (Tofutti works well)
2 cups corn-free confectioners sugar (make your own by whizzing 2 1/2 cups regular white sugar in a blender for a few minutes)
1/4 tsp. vanilla

Beat the margarine and cream cheese together until slightly fluffy. Add the sugar, 1/4 cup to 1/2 cup at a time, beating well after each addition. Add the vanilla when you've put in about half the sugar.

Spread all over cooled cakes or eat with a spoon. Your choice.
It tastes kind of like cheesecake and also makes a great dip for strawberries -- which is a more virtuous way of eating it than with a spoon.