Gluten-Free Carrot Cake - Master recipes

Ingredients

• 1/2 c. vegetable oil, plus more for pans -
• 3 c. almond flour, plus more for pans -
• 2 tsp. ground cinnamon -
• 1 tsp. kosher salt  -
• 1 tsp. baking powder -
• 1/2 tsp. ground cloves -
• 1/4 tsp. nutmeg -
• 1/2 tsp. baking soda -
• 5 large eggs -
• 1 1/2 c. packed light brown sugar  -
• 2 tsp. freshly grated ginger -
• 1 tsp. pure vanilla extract -
• 3 medium carrots, peeled and shredded (about 2 cups)  -
• 1/2 c. toasted shredded unsweetened coconut -
• 1/2 c. toasted walnuts, coarsely chopped, plus more for garnish -
• 1/2 c. drained and chopped canned pineapple -
• 8 oz. cream cheese, softened  -
• 3/4 c. ( 1 1/2 sticks) butter, softened -
• 3 1/2 c. powdered sugar, sifted -
• 1 tsp. pure vanilla extract  -
• 1/2 tsp. kosher salt -