Carrot Cake Recipe - (4.4/5)

Ingredients

• Frosting:
• 12.5 ounces all-purpose gluten-free flour* (about 2 1/2 cups)
• [I used 1/2 cup each of sorghum flour, tapioca flour, almond flour, white
• rice flour and cornstarch]
• 3/4 tsp. xanthan gum (omit if flour blend has xanthan)
• 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 melted unsalted butter (or oil)
• 3 cups finely shredded carrots (from about 1 lb. carrots)
• 8 ounces cream cheese, softened to room temperature
• 5 Tbsp. unsalted butter, softened to room temperature
• 2 1/2 - 3 cups powdered sugar
• 2 Tbsp. heavy cream or half and half
• 2 tsp. vanilla extract
• 1/8 tsp. salt