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Carrot Cake #3 & Cream Cheese Frosting (Gluten-Free)
http://www.celiac.com/articles/884/1/Carrot-Cake-3--Cream-Cheese-Frosting-Gluten-Free/Page1.html
Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/26/1996
 
2 cups gluten-Free Flour 2 cups sugar 1 teaspoon xanthan gum 2 teaspoons cinnamon ½ teas

2 cups gluten-Free Flour
2 cups sugar
1 teaspoon xanthan gum
2 teaspoons cinnamon
½ teaspoon salt
1 teaspoon baking powder
2 teaspoons soda
4 eggs
2 cups grated carrots
1 ½ cups of oil
1 teaspoon vanilla
1 small can crushed pineapple (drained)

Mix dry ingredients. Add other ingredients and mix well. Bake in three 9-inch pans (greased and floured) at 350F. for about 25 minutes or until done. Let cool and frost.

Frosting

Ingredients:
125 grams cream cheese.
2 tablespoons of butter or margarine.
250 grams icing sugar.
1 teaspoon lemon rind.
2 to 3 tablespoons lemon juice.

At room temperature beat the Margarine and Cream Cheese together. Then add Icing Sugar alternately with the Lemon Juice. Beat until smooth.