1 C sugar
3/4 C canola oil
2 eggs
3/4 cup white rice flour
1/4 cup tapioca starch
1 tsp cinnamon (*Note: we used 1/4 tsp nutmeg instead)
1/2 tsp baking soda
1/2 tsp salt
1 C freshly shredded carrots
1/2 C toasted sunflower seeds (we omitted these)
Prehead oven to 350. Grease and flour a 13 x 9 inch baking pan. Beat sugar oil and eggs with electric miser on medium until light. Stir in flour, cinnamon (or nutmet) baking soda and salt until well combined. Gently stir in carrots and seeds if using into batter. Pour batter into prepared pan and bake until a toothpick inserted in center of bars comes out clean. (I baked 30 minutes and didn't test, because I just never do!) If you can tolerate dairy, a cream cheese frosting would be lovely. We just used a basic vanilla...3/4 cup ground cane sugar, 1/4 cup tapioca, three generous Tbsp shortening, 1/2 tsp vanilla and enough vanilla rice milk added in to make it the right consistency. Cool the cake, ice it if you like and slice into small bars for treats.
These bake up to a thin cake about 1/2 inch thick. If you wanted to, I'd bet you could bake these in a 9 inch square and get a "regular" cake or in mini muffin tins and get another great treat. My dh who follows no dietary restrictions loved it!