I just freestyled this recipe so feel free to make up as you go along too!

1 cup brown rice flour
1 cup carrot pulp (from my Oscar juicer)
1/2 cup beetroot pulp
tsp each cinnamon, nutmeg, ginger (whatever spices you like)
1 tsp gluten-free baking powder (or make your own with 2 parts cream of tartar, 1 part baking soda, 1 part cornflour)
1/2 cup dark choc bits
another version I added chopped toasted hazelnuts and coconut
1 tsp vanilla essence
3 eggs
1/2 cup oil or 1/2 cup melted Olivani
about 4 tbsp Freshfields pear syrup or maple syrup

1. Grease loaf tin or square tin or any kind of cake tin, really. Turn oven to 180 deg C.
2. Combine all dry ingreds in a bowl. Add beaten eggs and oil. Mix lightly. Add more oil if necessary to form sticky batter consistency.
3. Pour in tin and bake for around 20 mins.
4. When cooked through turn out onto cake rack. Pour syrup over cake.

This cake isn't very sweet, but you can sweeten to your taste.