Gluten Free Carrot Cake - cooking recipe

Ingredients

3 eggs
1 1/2 cups sugar
1 cup sunflower oil
2 teaspoons vanilla
2 cups carrots, shredded
10 ounces crushed pineapple in juice
1 cup shredded coconut
1 cup raisins, soaked in tea, drained
1 cup walnuts, chopped
2 cups white corn flour
4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon xanthan gum

Preparation

In a large bowl beat eggs and sugar until pale yellow.
Beat in sunflower oil and vanilla.
Add shredded carrots, pineapple, coconut, raisins and walnuts; mix until thoroughly combined.
In a separate bowl, whisk corn flour, baking soda, salt, cinnamon, nutmeg, and xanthan gum together until well incorporated.
Add the dry ingredients to the wet and mix together well.
Pour into a large bundt pan or a 9x11 baking pan.
Bake at 350 degrees Fahrenheit for 50 minutes or until a tooth pick inserted in the center comes out clean.
Cool completely and ice with your favorite cream cheese icing. (I use a plain vanilla glaze myself).