Ingredients:
For the cake:
- 2 1/2 cups and 2 tbsp of gluten-free all-purpose flour
- 1 cup of coconut sugar
- 1/2 cup of light brown sugar
- 2 tsp of baking soda
- 4 tsp of cinnamon
- 1 tsp of salt
- 1/2 tsp of nutmeg
- 1 1/2 cups of canola oil
- 4 eggs
- 2 tbsp of vanilla extract
- 2 tsp of orange zest
- 3 cups of shredded carrots
- 1 cup of raisins
For the filling:
- 6 oz. of cream cheese
- 1/2 cup of unsalted butter
- 4 cups of powdered sugar
- 2 tbsp of water
- 2 tsp of vanilla extract
- 1/4 tsp of cinnamon
- 1 1/2 cups of walnuts, chopped
- 1 cup of pecans
Directions:
- Preheat your oven to 350°.
- Spray two 9 inch, round cake pans with non-stick cooking spray.
- In a bowl, mix the shredded carrots and raisins with the 2 Tablespoons of Gluten Free flour. Coating the carrots and raisins in flour will prevent them from sinking to the bottom of your cake and will instead allow them to spread throughout the cake.
- In another large mixing bowl, mix the gluten-free flour, coconut sugar, light brown sugar, baking soda, cinnamon, nutmeg, and orange zest.
- Add the Canola oil, eggs, and vanilla extract and mix until combined.
- Add the carrots and raisins and combine.
- Divide the batter into your two prepared cake pans.
- Bake for 35-40 minutes or until a toothpick inserted into the center of the two cakes comes out clean, with no wet batter.
- Remove the cakes from the oven and allow them to cool completely.
- To make the icing, mix the softened butter and cream cheese with the vanilla extract and powdered sugar with a rubber spatula (or in the bowl of a standing mixture) until smooth.
- Add the water, a tablespoon at a time, until the mixture resembles a thick and creamy frosting.
- When the cakes have cooled, place one on your cake stand or serving platter.
- Take roughly a third of your icing and spread it across the top of the cake.
- Flip your second cake so the flat bottom becomes the top of the cake.
- Cover the cake with the remainder of your icing.
- Decorate with chopped walnuts and whole pecans.
- Store in the fridge until you’re ready to enjoy.