Carrot Cake
2 1/2 cups flour or flour substitute
1 tbsp. cinnamon
1 1/4 tsp. baking powder
1 1/4 tsp. baking soda
1 tsp. salt
1/2 tsp. nutmeg
pinch of ground cloves
pinch of ground ginger
1 lb. carrots, peeled and shredded
1 cup sugar
1 cup brown sugar
4 eggs
3/4 cup oil
"Cream Cheese" Frosting:
4 cups powdered sugar
3/4 cup margarine
1 1/2 tbsp. rice milk
1/2 tbsp. apple cider vinegar
1 tsp. vanilla
1/2 tsp. lemon juice
pinch of salt
To Make Cake:
Grease and flour two 9" cake pans.  In a large bowl, whisk together the dry ingredients until combined.  Add shredded carrots to dry ingredients.  In a seperate bowl, beat sugars, eggs, and oil until frothy and thoroughly combined.  Transfer mixture into the dry ingredients and stir until combined.  Pour batter into the pans.  Bake at 350 for 25-30 minutes or until a toothpick comes out clean.  Let the cakes cool completely, then remove cakes and frost as desired.
To Make Frosting:
In a large bowl, use a hand mixer to combine all frosting ingredients.  If frosting is too thick, add some extra milk to thin.  If frosting is too thin, add more powdered sugar to thicken.  Frost cake as desired.
Free of the Following Allegens: Fish, Milk, Peanut, Shellfish, Soy, Tree Nut, and Wheat