Ingredients:

  • 5 cups Gluten-Free All-Purpose Flour Blend (with Xanthan Gum)
  • 1 cup Granulated Sugar
  • 1 cup Packed Light Brown Sugar
  • 2 tsp Baking Soda
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Nutmeg
  • 1 tsp Fine Sea Salt
  • 4 Large Eggs (Room temperature)
  • 5 cups Neutral Oil (Canola or Vegetable)
  • 1 Tbsp Vanilla Extract
  • 2 cups Finely Grated Carrots
  • 1 cup Chopped Pecans or Walnuts (Optional)
  • 8 oz Full-Fat Cream Cheese (Softened)
  • 1/2 cup Unsalted Butter (Softened)
  • 3 cups Powdered Sugar (Sifted)
  • 1 tsp Vanilla Extract (for frosting)
  • 1 tsp Freshly Squeezed Lemon Juice
  • 1/4 tsp Salt (for frosting)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour (using GF flour) two 9-inch cake pans, then line the bottoms with parchment paper.
  2. Whisk together the GF flour blend, both sugars, baking soda, cinnamon, nutmeg, and salt in a large bowl until evenly dispersed.
  3. In a separate bowl, whisk the oil, eggs, and vanilla extract until just combined.
  4. On low speed, gradually add the dry mixture to the wet mixture. Mix only until just combined; do not overmix to maintain a tender crumb.
  5. Gently fold in the grated carrots and optional nuts using a rubber spatula.
  6. Divide the batter evenly between the two prepared pans. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans on a wire rack for 15 minutes before inverting them onto the rack to cool completely (about 1 hour). Do not frost warm cakes.
  8. Prepare Frosting: In a stand mixer, beat the softened cream cheese and butter until smooth. Gradually add the sifted powdered sugar, salt, vanilla, and lemon juice. Beat on medium speed until light and fluffy.
  9. Assembly: Place the first cake layer on a serving platter. Spread an even layer of frosting, top with the second layer, and apply the remaining frosting to the top and sides.
  10. Chill the cake for at least 30 minutes before slicing to allow the frosting to set firmly.