Gluten-Free Carrot Cake

• 1-1/2 cups sugar
• 2 cans (8 ounces each) unsweetened crushed pineapple, drained
• 4 large eggs
• 3/4 cup reduced-fat mayonnaise
• 1-1/2 cups white rice flour
• 1/2 cup potato starch
• 1/2 cup soy flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon xanthan gum
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 3-1/4 cups shredded carrots
• 1 cup sweetened shredded coconut
• 4 ounces reduced-fat cream cheese
• 1/4 cup reduced-fat butter, softened
• 2-1/2 cups confectioners' sugar
• 3/4 teaspoon grated orange zest
• 1/4 teaspoon vanilla extract

1. In a large bowl, beat the sugar, pineapple, eggs and mayonnaise until well blended. Combine the rice flour, potato starch, soy flour, baking soda, cinnamon, xanthan gum, ginger and salt; gradually beat into sugar mixture until blended. Stir in carrots and coconut.
2. Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350u0b0 for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
3. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, orange zest and vanilla; beat until smooth. Spread over top of cake. Refrigerate leftovers.

sugar, pineapple, eggs, mayonnaise, white rice, potato starch, soy flour, baking soda, ground cinnamon, xanthan gum, ground ginger, salt, carrots, coconut, cream cheese, butter, sugar, orange zest, vanilla

Taken from www.tasteofhome.com/recipes/gluten-free-carrot-cake/ (may not work)