I've adapted this recipe from Cooking Light - it came out really great. It rose and baked beautifully - it is light and fluffy - it did not sink in the center and is not dense at all. I love that it is low fat and not full of oil and eggs. This cake is really yummy plain or frosted with Creamy White Frosting.
1 3/4 cup All Purpose Rice Flour Blend
2/3 cup sorghum flour
1 1/2 tsp. xanthan gum
2 tsp. baking soda
1/8 tsp. salt
1 tsp. cinnamon
3/4 tsp. allspice
1/4 tsp. nutmeg
3/4 cup packed brown sugar
1/2 cup applesauce (originally 8 oz. crushed, drained pineapple)
3 tbsp. canola oil
2 cups finely grated carrots
1/2 cup walnut meal
2/3 cup rice milk or other non-dairy milk
1 tsp. vanilla
Preheat oven to 350 degrees. Grease a 13x9 inch baking pan, or line a 12 cup muffin tin with baking cups, set aside.
Sift together first 8 ingredients, set aside.
Combine sugar, applesauce and canola oil, stir well. Add the eggs one at a time, beating well after each addition. Stir in the carrots, walnut meal, rice milk and vanilla. Add the flour mixture and stir well.
Spoon the batter into the prepared pan (or muffin tin). Bake cake for about 30 minutes or cupcakes for about 18 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool completely on a wire rack. Frost with Creamy White Frosting or Mock Buttercream Frosting if desired.