Gluten Free Carrot Cake

• 3 c gluten free flour (Bob's Red Mill)
• 1.5 tsp baking soda
• 2 tsp baking powder
• 1 tsp salt
• 2 tsp cinnamon
• 1.5 c sugar
• egg replacer for 4 eggs
• 1.5 c apple sauce (no additives) in place of oil
• 1.5 c grated carrots
• 0.5 c finely chopped celery
• 1.0 c finely chopped rhubarb
• 8 oz crushed pineapple, drained
• 0.5 c chopped pecans
• apple sauce, carrots, celery can be increased to provide more
• moisture.

1. Sift dry ingredients. Beat or mix eggs, add applesauce, veggies, then
2. dry ingredients.
3. Bake in a greased and floured spring form pan (or other of your choice)
4. at 350 for 45-50 min or until tooth pick comes out clean.
5. When fully cooled frost
6. Modified cream cheese frosting:
7. 8 oz rice cream cheese
8. 0.5 c sifted powdered sugar (could use less)
9. 2-3 oz Smart Balance spread
10. 1 tsp almond extract
11. Enjoy!

flour, baking soda, baking powder, salt, cinnamon, sugar, egg, apple sauce, carrots, celery, rhubarb, pineapple, pecans, apple sauce

Taken from www.epicurious.com/recipes/member/views/gluten-free-carrot-cake-1250211 (may not work)