Cake

Preheat the over to 375°F and lightly grease 9″ round layer pan. In a medium-sized bowl, combine the gluten free all-purpose flour, baking soda, cinnamon, sugar, clove, and salt. Add the carrots, crushed pineapple, eggs, and oil into the same medium-sized bowl. Using a whisk, mix all ingredients until well combined. Transfer batter into the round pan and bake in the oven for 40 minutes or until an inserted toothpick comes out clean. Don’t turn off the oven for later use. Allow the cake to cool for about 10 minutes in the pan and transfer it onto a cooling rack. Once completely cool, the frosting can be applied.

Meringue Frosting

In a small bowl, beat the 2 large egg whites with a mixer until soft peaks form. Add the tartar and beat until well combined. Gradually add the powdered sugar and beat with a mixer. Apply frosting onto the cake and place into the oven (at 375°F) for 5 minutes.