This recipe comes to us from Martha in NM.

2 ½ cups rice flour
½ cup tapioca flour
Dash salt
2 cups sugar
2 teaspoons gluten-free baking powder
1 teaspoon baking soda
3 teaspoons cinnamon
4 eggs
2 cans/jars carrots (14 ½ oz. drain & save juice)
¾ cup oil
¾ cup carrot juice
½ cup chopped nuts (never tried it with nuts)

Throw everything in a bowl and beat for a good 5+ minutes with electric mixer. Bake in BUNDT pan at 335F for 1 ¼ hours. This is a large cake. For frosting mix Cool-whip and gluten-free cream cheese or dribble we with favorite frosting or just sprinkle with powdered sugar when cool.

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