Gluten Free Carrot Cake

• 1/2 cup oil
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 eggs
• 3/4 cup cornstarch
• 2/3 cup potato starch
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 3 tablespoons water
• 1/2 cup chopped nuts (optional)
• 1 1/2 cups packed grated carrots (about 4 medium carrots)
• For Icing
• 2 cups powdered sugar
• 3 ounces cream cheese
• 2 tablespoons butter, softened
• 1 teaspoon vanilla flavoring
• 3 drops milk

1. Preheat oven to 300 degrees.
2. In a large bowl, combine oil, sugar, and brown sugar. Mix well.
3. Add all remaining ingredients except for nuts and carrots. Mix well, being sure that no lumps remain in the batter.
4. Mix in carrots and nuts.
5. Pour batter into greased 8x8 or 9x9 baking pan.Bake 45-55 minutes, until toothpick inserted in center tests clean.
6. Note that this cake with have a bit of a dome when first removed from the oven. It will settle as it cools.
7. For icing: Combine powdered sugar, cream cheese, butter, and vanilla. Beat very well. Add a few drops of milk as needed.
8. Spread icing on cooled cake.Freeze extra portions.

oil, white sugar, brown sugar, eggs, cornstarch, potato starch, baking soda, baking powder, cinnamon, salt, xanthan gum, water, nuts, carrots, powdered sugar, cream cheese, butter, vanilla flavoring, milk

Taken from www.food.com/recipe/gluten-free-carrot-cake-183028 (may not work)