158g (1 cup) rice flour
100g (1 cup) tapioca flour
½ tsp. xanthan gum
OR use 2 cups Better Batter GF flour blend in place of above
400g (2 cups) sugar*
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
3/4 cup apple sauce or 4 eggs
330g (3 cups) finely shredded carrot**
1 cup cooking oil
Combine dry ingredients. In a separate bowl, combine applesauce or beaten eggs with shredded carrots and oil. Mix thoroughly, and combine with dry ingredients. Mix well. Batter will be thick.
For cake: Pour into 2 greased and rice-floured 9 inch round cake pans. Bake at 350˚ for 60 to 65 minutes or until toothpick inserted near center comes out clean.
For cupcakes: Grease and flour 24 cupcake pans or line with paper. Bake for 30-35 minutes or until toothpick inserted near center comes out clean.
Cool on wire racks for 10 minutes. Invert cakes and cool completely before frosting.
*You can substitute with 1 cup brown sugar and 1 cup Date Sweetener.
**You can use a 10 oz. package of pre-shredded carrots from the market.
100g = 53g or 24g per cupcake