Gluten-Free Carrot Cake

Who says gluten-free has to be boring? Definitely not us! Our Gluten-Free Carrot Cake is here to shake things up in the best way possible. It's easy, it's yummy, and it's something everyone can enjoy, no matter their dietary needs. It's all about bringing joy to the kitchen and to your family, without the stress. Sounds good? Let's get that apron ready!

Ingredients

Cake:

• 2 1/2 cups all-purpose gluten-free flour*
• 1 1/4 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/8 tsp. ground cloves
• 1/4 tsp. ground allspice
• 1/2 tsp. salt
• 1 1/4 cups sugar
• 3/4 cup brown sugar
• 4 large eggs
• 1/3 cup unsweetened applesauce
• 2/3 cup canola or vegetable oil or melted coconut oil
• 1/2 cup coconut oil
• 3 cups finely shredded carrots (from about 1 lb. carrots)

Frosting:

• 8 ounces dairy-free cream cheese (I recommend Kite Hill)
• 5 Tbsp.  Almond butter, softened to room temperature
• 2 1/2 - 3 cups powdered sugar
• 2 Tbsp. Coconut milk
• 2 tsp. pure vanilla extract

Instructions

1. Preheat oven to 350°. Spray 9x13 pan with cooking spray. I used a glass Pyrex pan.

2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt. Set aside.

3. In the bowl of your standing mixer, beat sugar, brown sugar and eggs on medium-high speed until thoroughly combined, about 45 seconds.

4. Reduce speed to low, and slowly add the applesauce, oil, and coconut oil Mix on high for one minute, or until mixture is well mixed and light in color.

5. Turn off mixer and stir in by hand the carrots and dry ingredients until no loose flour remains.

6. Pour into greased 9x13 pan. Bake at 350° for 35-40 minutes or until a toothpick inserted into center of cake comes out clean.

7. Let cake cool, in pan, on a wire rack.

When cake is cool, mix up cream cheese icing:

1. In a mixing bowl, use a hand mixer to beat the softened dairy-free cream cheese and Almond butter for 3 minutes, or until soft, creamy and combined thoroughly.
2. Add 2 cups of powdered sugar and beat until well mixed.
3. Add the Coconut milk, and pure vanilla extract. Beat on medium speed for 2 minutes.
4. Add an additional 1/2 to 1 cup of powdered sugar until frosting reaches desired thickness and taste.
5. Use a spatula or icing knife to spread frosting evenly over cooled cake. Slice into 15 large slices, or you can cut smaller slices if you prefer.