Ingredients:

  • 250g Gluten-Free All-Purpose Flour Blend (with Xanthan Gum)
  • 100g Super-Fine Almond Flour
  • 1 tsp Baking Soda
  • 1.5 tsp Baking Powder
  • 0.5 tsp Kosher Salt
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 0.25 tsp Ground Nutmeg
  • 240 ml Neutral Oil (Avocado or Grapeseed)
  • 4 large Eggs (Room Temperature)
  • 200g Light Brown Sugar (Packed)
  • 100g Granulated White Sugar
  • 2 tsp Vanilla Extract
  • 300g Finely Grated Carrots
  • 120g Crushed Pineapple (Drained)
  • 100g Chopped Pecans or Walnuts
  • 450g Full-Fat Cream Cheese (Softened)
  • 115g Unsalted Butter (Softened)
  • 480g Powdered Sugar (Sifted)
  • 15 ml Heavy Cream
  • 1 pinch Salt

Instructions:

  1. Preheat your oven to 175°C. Grease two 23cm (9 inch) round cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the gluten-free flour blend, almond flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
  3. In a large mixing bowl, bloom the ground cinnamon, ginger, and nutmeg in the oil. Combine the oil, light brown sugar, and granulated white sugar.
  4. Add the eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredient mixture to the wet ingredients, stirring with a silicone spatula until just combined.
  6. Fold in the finely grated carrots, drained crushed pineapple, and chopped nuts until evenly distributed.
  7. Divide the batter equally between the two prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the cakes in the pans for 15 minutes before inverting them onto a wire rack to cool completely.
  9. To make the frosting: Beat the cream cheese and butter together using an electric mixer until smooth. Gradually add powdered sugar, heavy cream, and a pinch of salt, beating until light and fluffy.
  10. Once the cake layers are completely cold, frost the top of one layer, place the second layer on top, and cover the top and sides with the remaining frosting.