2 c. of fine ground rice flour
2 tsp. baking soda
3/4 tsp. sea salt
1 c. maple syrup
1/3 c. oil (safflower)
2 eggs
1/4 c. liquid soy milk
2 tsp. lemon juice
3 med. carrots, grated
2 tsp. spices (cinnamon, cloves, nutmeg)
8 oz. fresh crushed pineapple
1/2 c. fresh shredded coconut

Oil a 10x10 pan and preheat the oven to 325 degrees. Sift the dry ingredients together and set aside. Mix maple syrup and oil well, until thick. Beat the eggs in, one at a time. Add the flour mixture to the maple syrup mixture in about three parts; after each addition, mix very well. Beat in liquid soy milk and the lemon juice. Stir in remaining ingredients, being sure they are evenly distributed throughout the batter. Place in pan and cook at 325 degrees for about 40 to 45 minutes or until evenly browned and a toothpick comes out clean. Please allow to cool 15 to 20 minutes before cutting.

A nice "icing" is: 1 c. of plain soy yogurt mixed with about 2 tbsp. of fresh lemon juice, this is just spooned on each serving of cake.