Wheat Free Carrot Cake

(From _The Food Allergy Cookbook_)

1 cup grated raw carrot
1-1/4 cups rice flour
1 egg (or egg replacer)
1/2 cup honey
1 cup melted margerine
1/2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1/4 cup lemon juice

Preheat oven to 350. Combine all ingredients in 
a large bowl. Mix well. Pour into well-greased
5 cup ring mold. Bake at 350 until well done [no
specific time given - ek]. Let cool 10 minutes 
before unmolding.