<<Disclaimer: Verify this information before applying it to your situation.>>

Here's a cake that someone recently brought to our South Bay Celiacs
meeting. It was very yummy.

GF Carrot Cake

4 eggs or equivalent in GF egg substitute
1 cup melted Butter-Flavored Crisco
2 cups sugar
1/2 cup potato starch
1 and 1/2 cups rice flour
1 tsp. baking soda
2 tsp. pumpkin pie spice
dash salt
1 can (regular size) cooked carrots, drained and mashed

Beat eggs to form peaks. Thoroughly mix in margarine. Sift dry
ingredients together, then add to egg mixture.  Mix well. Mix in carrots
until blended.  Bake in greased 9x13 pan at 350 degrees about 30
minutes, or until firm on top.