Gluten Free Carrot Cake

Preheat the oven to 350 degrees F (or 175 degrees C) and grease a 9 x 13 inch sheet pan.

In a large mixing bowl, whisk together the eggs, applesauce, carrot, sweet potatoes, melted butter, milk, brown sugar, pumpkin pie spice and vanilla until everything is well combined.

Add the gluten free Bisquick and stir until everything is well incorporated.

Spoon the thick batter into the prepared pan and spread it evenly across the bottom of the pan using either a rubber spatula or the back of a spoon.

Bake the cake on the middle rack of the oven for 40 to 45 minutes or until a toothpick inserted comes out clean. Remove it from the oven and let it cool completely before icing.

To make the icing, mix together the cream cheese, butter and vanilla until smooth then gradually add the confectioners sugar and mix until the icing is smooth and all the sugar is incorporated.

Spread the icing over the cooled cake but reserve about 4 tablespoons if you want to make the carrot decoration.

For the green colored icing add 2 drops of green food coloring and 1 drop of yellow. For the orange icing add 2 drops of red and one drop of yellow. After mixing the food coloring into the icing load it into small plastic sandwich bags to make a ready-made piping bag by snipping off a tiny corner.

To make the carrot decoration, place a small dot of orange icing to mark the position of each place you intend to pipe a carrot. Then starting on a dot, pipe a small straight line for each carrot. You can go over each line twice if youd like a thicker carrot. Use the green icing to pipe a few short lines at the thicker end for the carrot tops.

Cover and chill the cake for a few hours before serving.