Ingredients:

  • 2 cups (260g) gluten-free flour blend with xanthan gum
  • 1 cup (112g) superfine blanched almond flour
  • 3 cups (330g) finely grated fresh carrots
  • 1 cup (213g) packed brown sugar
  • 0.5 cup (100g) granulated sugar
  • 1 cup (218g) neutral oil such as avocado or grapeseed oil
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.5 tsp kosher salt
  • 4 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 16 oz (450g) full-fat brick style cream cheese, softened
  • 0.5 cup (115g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1 tsp vanilla bean paste or extract
  • 1 pinch sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease two 8 inch cake pans and line the bottoms with parchment paper.
  2. Finely grate the carrots using the finest setting on a box grater or food processor until you have 3 cups.
  3. In a large bowl, whisk the 4 eggs, brown sugar, granulated sugar, oil, and 1 tablespoon of vanilla extract until the mixture is pale and slightly frothy.
  4. In a separate bowl, sift together the gluten-free flour blend, almond flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
  5. Gently fold the dry ingredients into the egg mixture. Once combined, fold in the finely grated carrots. Let the batter rest for 5-10 minutes to allow the rice flours to hydrate.
  6. Divide the batter evenly between the prepared pans and bake for 35 minutes or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
  7. Prepare the frosting by beating the cream cheese and butter until smooth. Gradually add powdered sugar, vanilla bean paste, and a pinch of salt. Beat until thick and creamy.
  8. Frost the cooled cake layers generously.