Ingredients:

  • 360 g Gluten-Free All-Purpose Flour Blend (must contain Xanthan Gum)
  • 1 cup Granulated Sugar
  • 1 cup Light Brown Sugar (packed)
  • 2 tsp Baking Soda
  • 2 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Ground Ginger
  • 1 tsp Fine Sea Salt
  • 4 Large Eggs (room temperature)
  • 1 cup Neutral Oil (e.g., Canola or Vegetable)
  • 2 tsp Vanilla Extract (for cake)
  • 2 cups Carrots, finely grated (~350 g)
  • 1 cup Chopped Walnuts or Pecans
  • 1/2 cup Unsalted Butter, softened (113 g)
  • 8 oz block Full-Fat Cream Cheese, softened (226 g)
  • 3 cups Confectioners' Sugar (Icing Sugar), sifted
  • 1 tsp Vanilla Extract (for frosting)
  • 1/2 tsp Lemon Zest

Instructions:

  1. Prepare Pans & Oven: Preheat oven to 350°F (175°C). Grease and line the base of the two 8-inch cake pans with parchment paper.
  2. Combine Dry Ingredients: In a large bowl, thoroughly whisk together the GF flour blend, both sugars, baking soda, spices (cinnamon, nutmeg, ginger), and salt. Ensure the spices and leavening agents are distributed evenly.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk together the eggs, oil, and vanilla extract until well combined.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir just until combined and no streaks of flour remain. Do not overmix.
  5. Fold in Carrots and Nuts: Gently fold in the grated carrots and the chopped walnuts/pecans using a rubber spatula.
  6. Divide and Bake: Divide the batter evenly between the two prepared pans. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.
  7. Cooling: Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
  8. Cream Butter and Cheese: Using an electric mixer, beat the softened butter and cream cheese together until smooth, light, and fluffy (about 2-3 minutes). Scrape down the bowl halfway through.
  9. Add Sugar and Flavour: Gradually add the sifted confectioners' sugar, beating on low speed until incorporated, then increase to medium speed. Beat until smooth. Stir in the vanilla and lemon zest.
  10. Layer: Place the first cooled cake layer onto your serving plate or cake stand. Spread about half of the frosting evenly over the layer.
  11. Stack and Finish: Place the second cake layer on top and spread the remaining frosting over the top and sides.
  12. Chill: Chill the assembled cake for at least 30 minutes before slicing to allow the frosting to set, resulting in clean cuts.