Ingredients:

  • 1.5 cups (210g) gluten-free 1-to-1 flour blend with xanthan gum
  • 1 cup (112g) superfine blanched almond flour
  • 1 cup (200g) granulated sugar
  • 0.5 cup (100g) packed light brown sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.5 tsp sea salt
  • 1 cup (240ml) avocado or grapeseed oil
  • 3 large eggs, room temperature
  • 2 cups (220g) finely grated carrots
  • 0.5 cup (120g) crushed pineapple, drained slightly
  • 0.5 cup (60g) chopped walnuts or pecans
  • 8 oz (225g) full-fat brick cream cheese, softened
  • 0.5 cup (115g) unsalted butter, softened
  • 3.5 cups (420g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1 pinch salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease your pans.
  2. Whisk the 3 eggs with the 1 cup of granulated sugar and 0.5 cup of brown sugar. Do this for at least 2 minutes until the mixture looks pale and slightly frothy.
  3. Slowly stream in the 1 cup of avocado oil.
  4. Stir in the 0.5 cup of crushed pineapple and the vanilla.
  5. Sift the 1.5 cups of GF flour, 1 cup of almond flour, and all spices into a separate bowl.
  6. Gently fold the dry ingredients into the wet mixture. Stop just when the last white streak of flour disappears.
  7. Add the 2 cups of finely grated carrots and 0.5 cup of chopped walnuts.
  8. Fold gently with a spatula to ensure the carrots are evenly distributed without deflating the air we’ve whisked in.
  9. Divide the batter evenly between the two pans.
  10. Bake for 35 minutes. You’ll know it’s done when the edges start to pull away from the pan and a toothpick comes out clean.
  11. Cool in the pans for 10 minutes, then move to a wire rack. Checkpoint: The internal temperature should be exactly 205°F (96°C) for the best set.
  12. Beat the 8 oz of cream cheese and 0.5 cup of butter until completely smooth.
  13. Add the 3.5 cups of powdered sugar in stages. Whip on high until the frosting looks like a billowy, white cloud.
  14. Frost the cooled cakes, stacking them with a thick layer of cream cheese magic in the middle.