Ingredients:

  • 2 cups (280g) Gluten-Free All-Purpose Flour with Xanthan Gum
  • 0.5 cup (50g) Super Fine Almond Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 0.5 tsp Sea Salt
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 3 large Eggs, room temperature
  • 1 cup (200g) Granulated Sugar
  • 0.5 cup (100g) Brown Sugar, packed
  • 0.75 cup (180ml) Neutral Oil (Avocado or Grapeseed)
  • 0.5 cup (120g) Crushed Pineapple, drained
  • 2 cups Finely Grated Carrots
  • 0.5 cup (60g) Walnuts, chopped
  • 8 oz (225g) Full-Fat Cream Cheese, softened
  • 0.5 cup (115g) Unsalted Butter, room temperature
  • 3 cups (360g) Powdered Sugar, sifted
  • 1 tsp Pure Vanilla Extract
  • 1 tsp Lemon Juice

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. Using a food processor with a fine grating disc or a box grater, shred the carrots until finely textured.
  3. In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda, baking powder, salt, cinnamon, and ginger.
  4. In a large mixing bowl, whisk the eggs, granulated sugar, and brown sugar until combined. Slowly stream in the oil while whisking to create a stable emulsion.
  5. Fold the dry ingredients into the wet mixture until just combined. Stir in the grated carrots, drained pineapple, and chopped walnuts.
  6. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool completely in the pans.
  7. Prepare the frosting by beating the cream cheese and butter until pale and velvety. Gradually add powdered sugar, followed by vanilla and lemon juice. Beat until fluffy.
  8. Frost the cooled cake layers and assemble. Refrigerate for 30 minutes before slicing to set the crumb.