Carrot Cake - Dairy and Gluten free

Ingredients

Carrot Cake:

1.5 cups almond flour

1 cup gluten-free all-purpose flour blend

1 tbsp ground cinnamon

1 1/4 teaspoon baking powder

1 1 /4 teaspoon baking soda

1 tsp salt

1/2 tsp ground nutmeg

pinch of ground cloves

1 lb of peeled and finely grated carrots

1 cup granulated sugar

1 cup light brown sugar packed

4 eggs

3/4 cup vegetable oil

Cream Cheese Frosting:

4 cups gluten-free powdered sugar

3/4 cups (1.5 sticks) dairy-free butter

1.5 tablespoons Non-Dairy milk

1/2 tbsp. apple cider vinegar

1 tsp vanilla extract

1/2 tsp lemon juice

pinch of salt

Directions

preheat oven to 350°. thoroughly grease either a 13x19-in baking pan, or two 9-in round cake pans, or three 8-in round cake pans.

dust the inside of each pan with the gluten-free flour until no spots are visible

in a separate bowl, whisk together gluten-free flours, baking powder, baking soda, cinnamon, nutmeg, salt, and cloves until combined. Then mix in the shredded carrots.

In a seperate bowl, put granulated sugar, brown sugar and eggs. beat with an electric mixer, about 20 seconds, then add oil and beet for another 20 seconds or so until mixed.

transfer egg mixture into the large bowl with other ingredients. using a rubber spatula. stir the mixture until combined.

pour batter evenly into the prepared pans and bake until a toothpick inserted comes out clean. for the 9x13-in pan, about 30 to 35 minutes. for the 29-in round cake pans, about 25 to 30 minutes. for the 3/8 round cake pans, about 18 to 23 minutes.

let the cake cool completely in the pans on a wire rack about 1 hour. then gently run a rubber spatula around the edge of the cake to loosen it. remove the cake and place on the serving platter and frost as desired.

for the frosting, combine all the frosting ingredients in a bowl and use an electric mixer to mix until smooth and combined. if frosting is too thick, add some extra milk to thin. if the frosting is too thin, add more powdered sugar to thicken.