Gluten Free Carrot Cake

Kathy's Gluten Free Flour Blend:
1 1/2 cups Sorghum Flour
1/2 cup Almond Flour
1 cup White Rice Flour
1 cup Potato Flour
Makes 5 cups Flour

For Cake:
2 cups Gluten Free Flour Blend
1 cup granulated sugar
1 cup loose pack light brown sugar
2 tsp baking soda
1 tsp salt
2 tsp Cinnamon
4 eggs, beaten
1 1/2 cup Vegetable Oil
1 1/2 tsp Guar Gum
3/4 tsp Xanthan Gum
3 cups grated carrots
1 1/2 cup chopped pecans
Combine first 6 ingredients in a large mixing bowl, combine and remove lumps.
Add Gums to Vegetable Oil and stir until smooth. Add to dry ingredients and stir.
Add eggs, stir.
Stir in carrots and nuts.
Place in greased and floured (gluten free flour) cake pans and bake at 350 degrees approximately 35-40 minutes.

Makes 7 cups batter.
Refer to chart "How Much Batter Do I Need in my Pans" in our recipe section to determine how many times you will need this recipe for the size cake you need.