Ingredients:

  • 220 g gluten-free all-purpose flour blend with xanthan gum
  • 75 g finely ground almond flour (blanched ground almonds)
  • 5 g baking soda
  • 4 g baking powder
  • 5 g ground cinnamon
  • 1.5 g ground nutmeg
  • 3 g fine sea salt
  • 150 g large eggs (about 3), room temperature
  • 150 g packed light brown sugar
  • 80 ml neutral oil, such as canola or avocado
  • 80 g unsweetened applesauce
  • 10 ml pure vanilla extract
  • 220 g finely grated carrots (about 3 medium carrots)
  • 170 g crushed pineapple, drained very well (from one 225 g can)
  • 60 g chopped pecans or walnuts
  • 115 g cream cheese, softened
  • 28 g unsalted butter, softened
  • 120 g powdered sugar
  • 2.5 ml pure vanilla extract
  • 5 ml fresh lemon juice

Instructions:

  1. Preheat the oven to 180°C (350°F). Grease a 23x33 cm (9x13-inch) pan and line the bottom with parchment paper.
  2. Drain the crushed pineapple in a fine-mesh sieve. Press gently with a spoon, then pat it dry with paper towels.
  3. Grate the carrots on the fine side of a box grater.
  4. In a large bowl, whisk the eggs and brown sugar for about 1 minute until smooth and slightly thickened.
  5. Whisk in the oil, applesauce and vanilla until the batter is glossy with no streaks of oil.
  6. In a medium bowl, whisk together the flour blend, almond flour, baking soda, baking powder, cinnamon, nutmeg and salt.
  7. Add the dry ingredients to the wet mixture. Fold with a spatula just until no dry pockets remain. A few small streaks are fine.
  8. Fold in the grated carrots, drained pineapple and pecans or walnuts until evenly distributed. The batter should be thick but spreadable.
  9. Spread the batter evenly in the pan and smooth the top with the spatula.
  10. Bake on the middle rack for 40 to 45 minutes, until the top is golden brown and springs back when lightly pressed, the edges pull away from the sides, and a toothpick inserted into the center comes out with moist crumbs but no wet batter.
  11. Cool the cake in the pan for 15 minutes, then lift it out by the parchment and transfer it to a cooling rack.
  12. Let the cake cool completely, about 1 hour, before frosting.
  13. Beat the softened cream cheese and butter with a hand mixer for about 1 minute until smooth.
  14. Add the powdered sugar, vanilla and lemon juice. Beat for 1 to 2 minutes until fluffy and spreadable.
  15. Spread the frosting over the completely cooled cake and cut into 12 squares.