Yummy Carrot Cake - recipe from about.com

Gluten Free Carrot Cake
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Ingredients:
• 2 cups sugar
• 4 eggs
• 1 1/2 cups light olive oil OR your favorite vegetable oil
• 2 cups all-purpose gluten-free flour mix (I use 3/4 C sorghum, 3/4 C white rice and 1/2 C tapioca)
• 2 teaspoons baking soda
1 teaspoon xanthan gum
• 2 teaspoons gluten-free baking powder
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 1 cup chopped nuts (I like pecans)
• 3 cups freshly grated carrots

Use two round 9-inch cake pans, one 9x13 pan or 36 muffin cups for this recipe. If using round cake pans, lightly grease and place a circle of parchment in the bottom of the pan for easy removal. Use paper lining cups if making cupcakes.
1. Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add oil and vanilla and beat just until smooth.
2. In a separate bowl combine gluten-free flour mix, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.
3. Stir in grated carrots and nuts. Pour the batter into prepared pans.
4. Bake in preheated (350) oven for 40 minutes or until a toothpick inserted into the middle of the cake comes out clean. For muffins, reduce baking time to 30-35 minutes or until they pass the toothpick test. Cool on a wire rack.
5. While cake or muffins are cooling, make frosting.
6. When cake is cool frost.