Topping
1 Cup brown rice flour
12/3 cups superfine sugar
2 teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
2/3 cup canola or corn oil
2 eggs, beaten
a few drops vanilla extract
2/3 cup grated carrots
1/2 cup dried, unsweetened shredded coconut
31/2 oz canned crushed pineapple, drained
1/3 cup raisins
scant 1 cup cream cheese
2 teaspoons runny honey
2/3 cup chopped walnuts (optional)
1) Grease and flour an 8 inch square cake pan. Sift together the flour, sugar, baking powder, xanthan gum, and cinnamon into a large bowl. Add the oil, eggs and vanilla extract and beat well.
2) Fold in the carrots, coconut, pineapple, and golden raisins and spoon the mixture into the prepared pan. Place in a preheated oven, 350 degrees fahrenheit, for about one hour or until a skewer inserted in the middle comes out clean. Remove from the oven and cool in the pan.
3) Beat together the cream cheese and honey and smooth over the cake, then sprinkle the nuts, if using on top. Cut into 16 squares.
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