Ingredients

• 1/2 cup Raisins (optional)
• 1/2 cup Potato Starch
• 2 tsp Baking Soda
• 1/2 tsp Ginger Root (Powdered)
• 1 cup Sugar
• 1 tsp Vanilla Extract
• 1 cup Shredded Coconut
• 1/2 cup Soy Flour or Organic Soy Flour
• 2 tsp Ground Cinnamon
• 4 Eggs large
• 1/3 cup Canola Oil
• 3 cups Carrots shredded
• 1 cup Chopped Walnuts
• 1-1/2 cups Brown Rice Flour
• 1 tsp Xanthan Gum
• 1 tsp Sea Salt
• 1 cup Brown Sugar packed
• 1 cup Yogurt (plain nonfat)
• 1-1/2 cups Crushed Pineapple well drained

Instructions

1. Preheat oven to 350 degrees F. Spray a 10 cup nonstick bundt pan with cooking spray. Set aside.
   
   
   
   Combine flours, xanthan gum, baking soda, cinnamon, salt, and ginger together in a bowl.
   
   Set aside.
   
   
   
   In large mixing bowl, beat together eggs, sugars, oil, yogurt and vanilla extract. Add flour mixture slowly until just blended. Stir in carrots, pineapple, coconut, nuts and raisins if using.
   
   
   
   Pour batter into prepared pan. Bake 45-50 minutes or until toothpick inserted in center of cake comes out clean. Cool on wire rack.
   
   
   
   Makes 12 servings.