I adapted this from a gluten-free cookbook. This cake was so good & it rises beautifully & looks great:

1 1/4 Cups Sorghum Flour
1 Cup Tapioca Flour
1/4 Cup almond flour (can grind up almonds in blender etc)
1 teaspoon xanthan gum
2 teaspoons baking soda
1/2 teaspoon cinnamon
1 teaspoon salt
4 large eggs
1 cup packed brown sugar
1 cup granulated sugar
1/3 cup extra light olive oil
3/4 cup coconut milk ( I like the creamy first pressed Taste of Thai red can)
1 1/2 teaspoons vanilla
3 cups shredded carrots
1 1/2 cups crushed pineapple, drained
1 cup shredded coconut
1 cup chopped walnuts

Preheat oven to 350 degrees, grease oblong cake pan or use muffin tins.
In a large bowl add eggs, sugars, coconut milk, vanilla & olive oil, whisk after each addition with a wire whisk, add dry ingredients & whisk till just blended.
(I mix my dry ingredients in a tupperware bowl & stir all together)
add carrots, pineapple, coconut, & walnuts, stir with a large spoon to mix.
Pour into cake pan or muffin tins, Bake about 45 minutes, test with a toothpick, when it comes out clean - cake is done.
Eat as is or ice with a powdered sugar icing.

For the icing I did use butter in powdered sugar, dash of salt, thinned with pineapple juice, added a cup of chopped walnuts - sorry no measurements on the powdered sugar...

I think you will love this cake - my friends cannot tell it is gluten-free.