1 ¼ cups brown rice flour 3 eggs
1 cup soya flour 1 ¼ cup sugar
¼ cup potato starch ¾ cup sour cream
1 tsp xanthan gum 1 cup crushed pineapple with juice
1 tsp baking powder 2 cups shredded carrot
2 tsp baking soda
1 ½ tsp cinnamon
½ tsp nutmeg

Mix Dry ingredients in large bowl. Beat eggs, sugar, sour cream and pineapple until well blended. Gradually beat in dry ingredients. Stir in carrots Bake 9 x 13, spread in pan and let stand 30 minutes.
Bake 350 degrees 50-60 minutes for bundt, 10-15 minutes less for 9 x 13