Carrot Cake #1
(contributed by Carol Fenster, Ph.D.)

This cake is moist, dense and delicious. It lacks for nothing. the whole family will enjoy it.

1-1/2 c GF Sweet White Sorghum Flour            1/2 c Potato Starch

1/2 c GF Garbanzo and Fava Flour                    1 tsp Xanthan Gum

2 tsp Baking Soda                                             2 tsp Cinnamon

1 tsp Sea Salt                                                   4 large Eggs

1/2 tsp Ginger Root (Powdered)                                1 cup packed Brown Sugar

1 cup Sugar                                                     1/3 cup Vegetable Oil

1 cup Lowfat Plain Yogurt                                1 tsp Vanilla

3 cup Shredded Carrots                                   1 cup Coconut, Shredded

1 cup chopped Walnuts-Baker's Pieces             2 c Powdered Sugar

3 oz. Cream Cheese (1/3 cup), softened            2 Tb Milk

1-1/2 cups crushed Canned Pineapple, drained  1 tsp Vanilla

Preheat oven to 350°F. Spray a 10-cup bundt pan with cooking spray, set aside.  Combine flours, xanthan gum, baking soda, cinnamon, salt, and ginger together in a bowl. Set aside.  In a large mixer bowl beat together eggs, sugars, oil, yogurt and vanilla. Add flour mixture slowly until just blended. With a large spatula, stir in carrots, pineapple, coconut, and nuts. Pour batter into prepared pan.  Bake 45-50 minutes or until toothpick inserted in center of cake comes out clean. Cool on wire rack. Remove cake from pan.  Yield: 10-12 servings.

Frosting: Combine 1/3 cup cream cheese, powdered sugar, milk and vanilla; beat until smooth. Frost cake when completely cooled.