GFCF Carrot Cake

I've adapted this recipe from Cooking Light - it came out really great. It rose and baked beautifully - it is light and fluffy - it did not sink in the center and is not dense at all. I love that it is low fat and not full of oil and eggs. This cake is really yummy plain or frosted with Creamy White Frosting. 1 3/4 cup All Purpose Rice Flour Blend 2/3 cup sorghum flour1 1/2 tsp. xanthan gum2