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1
Preheat the oven to 350F.
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2
Grease a 10-inch Bundt pan, and dust with a little flour mix, tapping out any extra.
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3
In a large bowl, combine the Sucanat, egg replacer, canola oil, and vanilla.
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4
Mix well for about 1 minute.
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5
Stir in the carrots and pineapple.
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6
In a separate bowl, whisk together the flour mix, xanthan gum, baking powder, baking soda, salt, cinnamon, and nutmeg.
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7
Fold the dry ingredients into the wet and mix well for about 1 minute.
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8
Pour the batter into the pan and bake for 1 hour and 10 minutes, rotating the pan halfway through.
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9
Bake until a skewer inserted into the center of the cake comes out clean.
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10
Cool in the pan for 10 minutes.
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11
Loosen the edges with a frosting spatula or knife and turn out onto a cooling rack.
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12
Let cool to warm, poke about 12 small holes in the top of the cake using the skewer.
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13
Spoon the glaze over the top of the cake, being sure to spoon it into the holes.
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14
Let the cake cool completely to room temperature and for the glaze to set before slicing.
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15
Combine the orange juice and Sucanat in a small saucepan.
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16
Bring to a simmer over medium heat.
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17
Once it comes to a simmer, cook, stirring, for about 3 minutes, or until it becomes syrupy.
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18
Remove from the heat and stir in the shortening and zest.
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19
Let cool for a few minutes before pouring over the warm cake.
