A delicious carrot cake that is free of gluten and casein, but also lower in sugar and fat than most recipes. Can be made vegan with egg-replacer instead of eggs. Top with your favourite icing, or a sprinking of icing sugar. I often use more pineapple, and mix it with cinnamon and raisins, and make a warm glaze before serving. Simply double the recipe for a two-tiered version.