Gluten-Free Carrot Cake (Moist & Fluffy)

INGREDIENTS

• 1 cup white sugar
• ½ cup brown sugar, packed
• 1 cup canola oil or vegetable oil
• 3 eggs
• 2 cups Pamela's artisan gluten-free flour
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon cinnamon
• ½ cup buttermilk
• 1 tablespoon pure vanilla extract
• 2-3 cups carrots, finely shredded (I used a little over 2 cups)
• ½ cup pureed carrots (optional but great!)
• ½ cup sweet coconut flakes, finely shredded
• FROSTING (double the recipe if you like a thick layer of frosting)
• 8 oz cream cheese, room temperature
• 4 tablespoons butter, room temperature
• 2 cup confectioners sugar (may need more to thicken if desired)
• 1 teaspoon pure vanilla extract
• 1 cup walnuts, chopped

INSTRUCTIONS

• Preheat oven to 350 F.
• Grease and flour (with Pamela's flour) 2 (9-inch) cake pans. Set aside
• In a large bowl cream together oil, sugars, and eggs. Set aside.
• In a separate bowl whisk together flour, baking powder, baking soda, salt and cinnamon.
• Gradually add the dry ingredients into the wet ingredients, alternating with the buttermilk.
• Mix just until fully combined. (careful not to over mix)
• Fold in shredded & pureed carrots, coconut flakes and vanilla extract.
• Pour batter evenly into prepared pans.
• Bake for 20-25 minutes until center is set. (do not over bake!)
• Place pans directly into freezer to cool.
• While cakes are cooling prepare the frosting by first creaming together the butter and cream cheese.
• Add in the confectioners sugar and vanilla extract.
• Mix until silky and creamy. Add more sugar if a thicker texture is needed.
• When cakes are cooled remove them from pans and frost, sprinkling the tops with walnuts.

NOTES
This carrot cakes tastes even better the next day!

source: divascancook

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