Ingredients
1 1/2 c. sorghum flour
1/2 c. gluten free garbanzo and fava flour
1 t. xanthan gum
2 t. baking soda
2 t. cinnamon
1 t. sea salt
1/2 t. ginger root (powdered)
4 large eggs
1 c. packed brown sugar
1 c. sugar
1/3 c. vegetable oil
1 c. lowfat plain yogurt
1 t. vanilla
3 c. shredded carrots
1 1/2 c. crushed canned pineapple, drained
1 c. shredded coconut
1 c. chopped walnuts
3 oz. cream cheese (1/3 c.), softened
2 c. powdered sugar
2 T. milk (cow, rice, soy, or nut)
1 t. vanilla
Preparation
Preheat oven to 350 degrees F. Spray a 10" bundt pan with cooking spray; set aside. Combine flours, xanthan gum, baking soda, cinnamon, salt, and ginger together in a bowl.Set aside. In a larger mixer bowl, beat together eggs, sugars, oil, yogurt and vanilla. Add flour mixture slowly until just blended. With a large spatula, stir in carrots, pineapple, coconut and nuts. Pour batter into prepared pan. Bake 45-50 mins. or until toothpick inserted in center of cake comes out clean. Cool on wire rack. Remove cake from pan. FROSTING: Combine 1/3 c. cream cheese, powdered sugar, milk and vanilla; beat until smooth. Frost cake when completely cooled.
