Ingredients

3 1/2 cups brown rice flour,
1 tablespoon ground flax seed
4 tablespoons tapioca flour
3/4 teaspoon sea salt
1 tablespoon baking powder, 1/2 cup canola oil
2 tablespoons prune puree
2 tablespoons apple sauce, unsweetened
1 1/2 cups maple syrup
1 1/2 tablespoons vanilla extract 
400grams coconut milk, (or water)
1/4 cup water 
4 grated carrots 
1 cup dried figs (cut into raisin sized pieces)
1/2 cup walnuts, chopped

  Garnish

Orange Icing, 
1 teaspoon citrus zest, in long, thin strips (from 1 piece of citrus fruit)
1/2 cup walnuts, toasted, glazed 
 Pre-heat oven to 190 degrees C. Oil and flour two 10 inch round spring form pans

  Cake
Sift dry ingredients together. Combine liquids, then stir into the flour mixture. Fold in shredded carrots, figs, and walnuts. Pour into the prepared cake pans. Bake for 30-40 minutes (longer if using one 9 inch by 13 inch pan). Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan, and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it). Also be careful not to overbake the cakes because they can become too dry and dense in this case.

When making a layered cake (using 2 identical sized pans), after the cakes have cooled, place the bottom layer of the cake on a serving plate (with parchment paper under the edges), and spread the icing/frosting over the top of this first layer. Then place the second layer on top of the first, and frost/ice the entire cake.
Garnish cake with citrus zest and with 1/2 cup toasted, glazed walnuts (or pecans) (chopped nuts around the edge and halves for the top. Enjoy