Ingredients
For the Cake
- 310 g gluten-free measure-for-measure flour
- 55 g almond flour
- 1.25 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp ground cloves
- 0.5 tsp salt
- 450 g carrots peeled and finely grated
- 4 large eggs
- 400 g brown sugar
- 0.75 cup vegetable oil
- 1 cup toasted pecans optional
For the Cream Cheese Frosting
- 452 g brick-style cream cheese softened
- 140 g unsalted butter softened
- 2 tbsp heavy cream or milk
- 1 tsp vanilla extract
- 400 g powdered sugar 3.5 cups
Method
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
- Finely grate the carrots using a food processor or hand grater. Weigh to ensure 450g.
- In a medium bowl, whisk together GF flour, almond flour, leavening, and spices.
- In a large bowl, beat eggs and brown sugar for 2 minutes until frothy.
- Slowly stream in the vegetable oil while mixing until emulsified.
- Fold in the dry ingredients, grated carrots, and pecans with a spatula until combined.
- Divide batter into pans and bake for 28-35 minutes or until internal temp reaches 205°F.
- Cool in pans for 10 minutes, then move to wire racks to cool 100%.
- Whip cream cheese, butter, and cream. Add sugar and vanilla and whip until light and fluffy.
- Frost the cooled layers and garnish with additional pecans.
Nutrition
Notes
Tip: Freshly grated carrots are the secret to moisture. Do not use pre-shredded bagged carrots. Let the cake cool completely before frosting to avoid melting.