Carrot Cake With Cream Cheese Frosting

1½ cups sugar

1 cup vegetable oil

3 large eggs

2 cups sorghum corn flour blend (see note)

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon vanilla extract

½l teaspoon salt

1 teaspoon xantham gum (see note)

3 cups shredded, peeled carrots

8-10 ounces baking raisins

Frosting

3 ounces soy-based cream cheese, softened

1 teaspoon vanilla extract

1 tablespoon almond or soy milk

2 cups powdered sugar

Heat oven to 350 degrees. Grease a bundt pan.

Beat sugar, oil and eggs in large bowl with mixer on low speed until blended. Add flour blend, cinnamon, baking soda, vanilla, salt and xantham gum. Beat on low speed 1 minute. Stir in carrots and raisins.

Pour batter into prepared pan and bake for 40-45 minutes or until knife or metal skewer comes out clean.

For the frosting: In a large bowl, cream the cream cheese with powdered sugar and vanilla until smooth. Add milk and beat until well-combined. Frost cooled cake.

Serves 15.

Cook's note: Sorghum corn flour blend from "Wheat-Free Recipes & Menus" by Carol Fenster: Mix 11/2 cups sorghum flour, 11/2 cups potato starch, 1 cup tapioca flour, 1/2 cup corn flour (not corn meal). Store in tightly sealed container. Buy sorghum flour at twinvalleymills.com; corn flour at kinninnick.com. Look for xantham gum at health food stores or Whole Foods Markets.