Gluten-Free Vegan Carrot Cake

• 1 cup white rice flour
• 1 cup white sugar
• 1/2 cup potato starch
• 1/4 cup tapioca starch
• 1 tablespoon ground cinnamon
• 2 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 (8 ounce) can crushed pineapple, drained and juice reserved
• 1 cup soy yogurt
• 2/3 cup shredded carrots
• 1/2 cup coarsely ground walnuts
• 1/2 cup unsweetened coconut flakes
• 1/4 cup unsweetened applesauce
• 2 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square pan.
2. Mix rice flour, sugar, potato starch, tapioca starch, cinnamon, baking powder, baking soda, xanthan gum, salt, and nutmeg together in a bowl. Add pineapple, 1/4 cup reserved pineapple juice, yogurt, carrots, walnuts, coconut, applesauce, vegetable oil, and vanilla extract to flour mixture; mix with a wooden spoon until well blended. Pour batter into the prepared pan.
3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.

white rice flour, white sugar, potato starch, tapioca starch, ground cinnamon, baking powder, baking soda, xanthan gum, salt, nutmeg, pineapple, soy yogurt, carrots, walnuts, unsweetened coconut flakes, unsweetened applesauce, vegetable oil, vanilla

Taken from www.allrecipes.com/recipe/241436/gluten-free-vegan-carrot-cake/ (may not work)