Carrot and pecan cake

I made the carrot and pecan cake from the excellent Sue Shepherd's and Peter Gibson's 'Food Intolerance Management Plan', merely substituting their suggested flours for the Dove's mix with some maize flour, and sugar with the glucose/stevia mix. I hope that including some of their recipes encourages any readers (if there are any! ;-)) to buy the book - it's brilliant and the cake was delicious. I might substitute some of the nuts with a few raisins next time. No pictures as made during a busy Christmas and it disappeared pretty quickly! :-)

Ingredients:
230g Dove's self-raising gluten-free flour mix
40g maize flour
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon xanthan gum
2 teaspoons ground cinnamon
200g glucose
20g stevia
90g chopped pecan nuts
2 carrots
125ml oil (original recipe states vegetable, I used olive)
3 eggs
125ml lactose-free milk

Sift and mix the flours, baking powder, bicarbonate of soda and xanthan gum. Add the glucose, stevia and nuts. Grate the carrots and lightly whisk the eggs. Combine the carrots, eggs, milk and oil with the dry ingredients. Bake in a greased baking paper lined tin (the original recipe said to use a 20 x 9cm loaf tin, but I had enough batter for this and a few muffin cases too), at 140ish C for 1.5ish hours, covering the cake with baking foil halfway through so that the top does not burn. Let cool and eat :-).