Gluten-Free Carrot Cake

Super moist, deliciously spiced, gluten-free carrot cake with a perfect balance of sweet carrots and raisins, chopped pecans, juicy pineapple and the light, delicate flavor of coconut; topped with oh-my-goodness cream cheese frosting.

INGREDIENTS

Cake:

• 1 1/2 cups applesauce
• 2 cups granulated sugar
• 3 eggs room temperature
• 2 cups gluten-free all-purpose flour  I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
• 1/2 teaspoon xanthan gum If your flour already has it leave out
• 1 teaspoon baking soda
• ½ teaspoon gluten-free baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 2 cups grated carrots 2 large carrots
• 1 cup shredded sweetened coconut
• 1/2 cup raisins
• 1/2 cup chopped pecans
• 1 teaspoon pure vanilla extract
• 1 cup crushed pineapple in juice not syrup; do not drain

Cream Cheese Frosting:

• 1 cup butter, softned 2 sticks of butter
• 2 8-ounce packages cream cheese softened
• 2 cups powdered sugar If you want a firmer frosting, add an additional 1-2 cups of powdered sugar
• 2 tablespoons lemon juice
• 1 teaspoon pure vanilla extract

DIRECTIONS

1. Preheat oven to 350 levels.
2. cut parchment paper for the bottom of your  8" cake pans and spray with gluten-loose cooking spray.
3. combine the applesauce, sugar, and eggs in a massive bowl and blend until absolutely blended.
4. add all of the dry elements to a medium-sized bowl and whisk collectively.
5. Stir in the carrots, coconut, pineapple, raisins, pecans, and vanilla into the sugar and egg aggregate.
6. add the dry elements to the moist substances and blend until absolutely combined.
7. Pour the cake batter into the 2 eight" cake pans.
8. Bake for 35-forty minutes. the rims of the cake will begin to turn away from the perimeters of the pan. this is a completely moist cake, so insert a toothpick to make certain it is finished. Please watch your cake because all ovens are one of a kind.
9. let cakes cool completely before frosting.
10. enjoy! (i love my carrot exceptional served cold.)

Frosting:

1. Beat the butter and cream cheese collectively with a mixer until easy and creamy.
2. Beat within the powdered sugar one cup at a time.
3. ultimately, beat in the lemon juice and pure vanilla extract.
4. try now not to devour all of the frosting earlier than you placed it on the cake. sure, it is that proper!

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