1 cup brown rice flour
1-1/2 cups granulated sugar
2 tsp gluten-free baking powder
1 tsp xanthan gum
1 tsp ground cinnamon
2/3 cup corn oil
2 eggs, beaten
few drops vanilla extract
4-5 medium carrots (about 12oz), grated
1/2 cup shredded coconut
1/3 cup canned crushed pineapple, drained
1/4 cup golden raisins (optional)
1 cup cream cheese
2 tbsp clear honey
1/2 cup walnuts, chopped (optional)
Preheat the oven to 180 degrees C / Gas Mark 4. Grease and flour an 8in square bake pan. Sift the flour, sugar, baking powder, xanthan gum and cinnamon together into a large bowl. Add the oil, eggs and vanilla extract and beat well.
Fold in the carrots, coconut, pineapple and golden raisins and spoon the mixture into the prepared pan. Place in the preheated oven for about 1 hour or until a skewer inserted in the middle comes out clean. Remove from the oven and cool in the pan.
Beat together the cream cheese and honey, and smooth over the cake, then sprinkle the nuts, if using on top. Cut into 16 squares.