vegan & gluten free carrot cake

i found this recipe online from food.com, and this is by far the best gluten free cake i have ever made. it was moist and had such an amazing flavor and no weird after tastes!! i used my juicer to shred the carrots and then added the fibers as well as the juice.. it really added a great orange color too!! also, i did not add the walnuts or pineapple and added apricot applesauce and it STILL turned out amazing!! 

1 cup brown rice flour
1/2 cup quinoa flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon xanthan gum
1/2 cup canola oil
1 cup organic brown sugar
1 1/2 teaspoons Ener-G Egg Substitute (mixed with 2 tablespoons warm water)
1/2 cup unsweetened applesauce
1 1/2 teaspoons vanilla extract
3 large carrots, grated (about 1 1/2 cups)
3/4 cup crushed pineapple, drained
1/2 cup chopped walnuts (optional)
1/3 cup unsweetened flaked coconut (optional)
Directions:
-Preheat oven to 350 degrees Fahrenheit. Lightly spray or rub a 9 x 13-inch baking dish with vegetable oil.
-Sift or whisk together the flours, baking powder and soda, spices, salt, and xanthan gum in a medium bowl.
-In a large mixing bowl, beat the oil and sugar on high for a few minutes or until thick and creamy. Add the egg replacer, applesauce, and vanilla, and stir well. Stir in the carrots and pineapple.
-Add the dry mixture into the wet mixture, and stir. Add the walnuts and coconut, if using, and stir again.
-Pour the batter into the prepared baking dish and bake 30-35 minutes, testing with a toothpick after 20 minutes. Do not overbake. Cool on a wire rack, and frost if desired.