Allergy Friendly Carrot Cake

This carrot cake is the best allergy friendly cake I have ever had. The credit for this recipe goes to my mom though. She used to work at a Christian camp that made a similar cake but with our allergies, mom needed to make some changes so we could enjoy this cake. She did a great job figuring out what works with this cake. I've even heard multiple compliments from people who don't have allergies. While this cake was already pretty perfect I did reduce the sugar and oil...sorry mom...it was just too much for us! I made this coconut cream frosting to top it off. Last night we took this cake to a friend's house for dinner and it appeared to be a hit. Today there are only a couple pieces left!

Carrot Cake
Yields: 24 medium sized pieces of cake

1 cup brown rice flour
1/2 cup tapioca starch
1/2 cup potato starch
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
3/4 cup canola oil
1 cup crushed pineapple with some juices
2 teaspoons gluten free vanilla
1/2 cup finely chopped walnuts
1 cup coconut
2 cups finely chopped or shredded raw carrots
1 teaspoon xanthan gum
6 heaping teaspoons of Ener-G egg replacer (or 3 eggs instead of egg replacer and flax seed mixture)
3 heaping tablespoons of ground flax seed
Water

Directions: Preheat the oven to 350 degrees. Lightly oil, using canola oil, a 9 x 13 cake pan. Using a food chopper or processor, finely chop the walnuts and set aside. Place carrots in the food chopper and finely chop. If you do not have a food chopper, shred the carrots using a cheese grater. Note the 2 cup measurement of carrots should be after they have been chopped or shredded. Set carrots aside. In a glass liquid measuring cup, mix Ener-G egg replacer and ground flax seed. Then add water to the egg replacer and ground flax seed mixture until the measuring cup measures 3/4 cup. Place brown rice flour, tapioca starch, potato starch, sugar, salt, baking soda, cinnamon, coconut, and xanthan gum in a large mixing bowl and mix well. Then add the oil, pineapple, vanilla, walnuts, carrots, and egg replacer mixture to the dry ingredients mix. Mix until fully blended. Scrape mixture into the lightly oiled 9 x 13 cake pan and spread evenly. Bake at 350 for 50 minutes or until a toothpick placed in the center of the cake comes out clean.

Disclaimer: It is always important to read labels because brands frequently change their ingredients. These ingredients and brands work for my family but some may be processed in the same facility as wheat, soy, dairy and/or eggs and therefore depending on your severity may or may not work for your family.