Ingredients

• 1/2 cup Garbanzo & Fava Bean Flour
• 1-1/2 cups Sorghum Flour
• 1/2 cup Potato Starch
• 1 tsp Xanthan Gum
• 2 tsp Baking Soda
• 2 tsp Ground Cinnamon
• 1 tsp Sea Salt
• 1/2 tsp Ginger Root (Powdered)
• 4 Eggs large
• 1 cup Brown Sugar packed
• 1 cup Sugar
• 1/3 cup Vegetable Oil
• 1 cup Yogurt low-fat & plain
• 1 tsp Vanilla Extract
• 3 cups Carrots shredded
• 1-1/2 cups Crushed Pineapple canned & drained
• 1 cup Shredded Coconut
• 1 cup Chopped Walnuts

• 1/3 cup Cream Cheese softened
• 2 cups Powdered Sugar
• 2 Tbsp Milk (cow, soy, rice, nut)
• 1 tsp Vanilla Extract

Instructions

1. Preheat oven to 350°F. Spray a 10-cup bundt pan with cooking spray, set aside.
2. Combine flours, xanthan gum, baking soda, cinnamon, salt, and ginger together in a bowl. Set aside.
3. In a large mixer bowl beat together eggs, sugars, oil, yogurt and vanilla. Add flour mixture slowly until just blended. With a large spatula, stir in carrots, pineapple, coconut, and nuts. Pour batter into prepared pan.
4. Bake 45-50 minutes or until toothpick inserted in center of cake comes out clean. Cool on wire rack. Remove cake from pan.

1. Combine 1/3 cup cream cheese, powdered sugar, milk and vanilla; beat until smooth. Frost cake when completely cooled.