Ingredients:

• ½ cup white rice flour
• ¾ cup sorghum flour
• ½ cup tapioca starch
• 1 Tbsp. baking powder
• 1 tsp. xanthan gum
• ½ tsp. ground cinnamon, optional
• 1 pinch ground cloves, optional
• ¼ tsp. salt
• 2 large eggs
• ½ cup agave nectar
• 1/3 cup coconut oil
• ½ Tbsp. vanilla extract
• ¾ cup rice, soy or almond milk
• 1 ½ cups (5.3 ounces) chocolate chips or chopped semisweet chocolate
• Grated zest of 1 orange or 1 tsp. dried orange zest
• 1 ¼ cups grated carrots

Directions:

1. Preheat oven to 350 degrees. Lightly oil a 9-inch cakes pan.

2. Combine flours, tapioca starch, baking powder, xanthan gum, cinnamon, cloves and salt in a large mixing bowl. Set aside.

3. Combine eggs, honey, coconut oil and vanilla extract. Blend well. Set aside.

4. In a medium saucepan, heat milk to just under a boil. Pour it over chocolate and stir until melted and smooth.

5. Add chocolate and egg mixtures to flour mixture. Add orange zest and stir well to form a smooth batter. Stir in grated carrots.

6. Pour batter into prepared cake pan. Bake in preheated oven for about 40 minutes or until a toothpick inserted in center comes out clean.