2 cups Gluten-Free Flour
1 ½ teaspoons Baking Powder
1 teaspoon Baking Soda
½ teaspoon Xanthan Gum
½ teaspoon Kosher Salt
2 teaspoons ground Cinnamon
¼ teaspoon ground Nutmeg
¼ teaspoon ground Cloves
¼ teaspoon ground Allspice
1 cup Brown Sugar
½ cup crushed Pineapple, drained
3 large Eggs
1 cup Canola Oil or Avocado Oil
1 teaspoon Vanilla Extract
2 1/2 cups finely grated Carrots
½ cup Walnuts, chopped
For the frosting:
1 8-ounce Cream Cheese, room temperature
1 stick Butter, unsalted, softened
1 ¾ cups Powdered Sugar
Preheat oven to 375 degrees Fahrenheit. Grease two 9” round pans.
Sift together all dry ingredients and set aside. In a mixing bowl, beat the eggs, oil, brown sugar, and vanilla extract. Add the sifted dry ingredients and mix until just combined. Fold in grated carrots, pineapple, and chopped walnuts.
Divide the batter evenly between the two round pans. Bake for 30-35 minutes. Check to ensure the cakes are done cooking before removing from the oven. Let cool on a wire rack.
When the cakes are cool, make the cream cheese frosting. Beat together the cream cheese and vanilla extract until completely smooth. Add the butter and powdered sugar and beat on medium speed until completely smooth.
Place one of the cakes on cake stand. Spread about 1/3 cup of the frosting evenly over the top of the cake and place the second cake on top. Use the rest of the frosting to completely cover the rest of the cake. Refrigerate until ready to serve. Garnish with toasted walnuts to serve.
Photographed by Alli Shepherd.