Light Carrot Cake (Gluten-Free)

This recipe comes to us from Nancy Garniez.

Chop 2 cups of raw carrot chunks in the Vitamix. Set aside. In the container (no need to rinse) place the following:

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½ cup rice flour
½ cup corn meal
¼ cup each sweet potato flour, soy flour, and peanut flour
½ teaspoon xanthan gum
¼ to ½ cup vanilla sugar (i.e., sugar from a canister in which a vanilla bean or two is in residence)
1 ½ teaspoon salt (optional)
2 teaspoons ground cinnamon
1 ½ teaspoon baking soda
3 teaspoons baking powder

Blend. Stop. Add 4 large eggs and ¼ c. maple syrup mixed with ¼ c. oil (I use canola, safflower would do as well.) Tap-release red impact lever 5 times, then stop and scrape down the sides with a spatula. Repeat. (Or else just stir in a large mixing bowl until well blended. Add the carrots and a handful of raisins, or nuts if you prefer. I baked this is a greased loaf pan at 350 for about an hour, but you could use a 9 x 13 pan, or small loaf pans, until a toothpick came out clean. When cool I sliced it and froze it in a loaf-shaped freezer container. If I separate one additional slice each time I take a slice it is easy to get an unbroken piece of this delicious loaf, which is perfectly fine without icing.