4 eggs separated

1 1/2 Cup Rice Flour

1/2 Cup Tapioca Flour

1 teaspoon Xanthan Gum or Guar

1 1/2 Cup Sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1/4 teaspoon cloves

1 15 oz can pumpkin

1 Cup vegetable oil

1 8 oz package cream cheese

1 stick butter

4 Cups powdered sugar

Preheat oven 350.  Beat egg whites and set aside with egg yolks. Place all ingredients in large bowl and mix(mixer) add eggs and whites, mix through. Pour into greased floured pan ( EITHER 8×13 sheet, OR Bundt)

Bake 30, till toothpick comes clean.

Icing.

mix cream cheese, butter , and sugar and vanilla till smooth. Easy cream cheesy!

Spread over cake. Sprinkle with cinnamon and nuts for extra glam.

The Bundt cake is elegant if you ice it completely and sprinkle crushed nuts over it.