This recipe is a sampling from a new cookbook tentatively titled The Gluten-Free Baker by Roben Ryberg, scheduled for publication in the spring of 1999.

Roben Ryberg: We were encouraging my sisters family to taste-test this cake when they were visiting. Anyone walking through my front door is forced to try my latest creations. My teenage nephew said he wouldnt try it unless his sister tried it first. Being a wonderful girl, she did. With a look of astonishment, she said Mmm, this is really good. It tastes just like regular carrot cake. My sister, her husband, and her now brave son echoed the same appreciation of the cake. It is very moist, but not wet, just like it should be.

Ingredients:

½ cup oil
½ cup sugar
½ cup dark brown sugar
2 eggs
¾ cup cornstarch
2/3 cup potato starch
¾ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon xanthan gum
3 tablespoons water
½ cup chopped nuts (optional)
1 ½ cups packed grated carrots
(about 4 medium carrots)

Icing Ingredients:

2 cups powdered sugar
3 ounces cream cheese
2 tablespoons butter, softened
1 teaspoon vanilla flavoring

Directions:

Preheat oven to 300. In a large bowl, combine oil, sugar, and dark brown sugar. Mix well. Add all remaining ingredients except for the nuts and carrots. Mix well, being sure that no lumps remain in the batter. Mix in carrots and nuts. Pour batter into greased 8x8 or 9x9 inch square baking pan. Bake for 45-55 minutes, until toothpick inserted in middle tests clean.

Note, this cake will have a bit of a dome when first removed from the oven. It will settle as it cools.

For icing, combine, powdered sugar, cream cheese, butter, and vanilla. Beat very well. Add a few drops of milk if needed to thin the icing. Spread icing on cooled cake.

Makes one 8x8 or 9x9 square cake.

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