Gluten Free Carrot Cake for 14 Servings

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or line with parchment paper.
2. Finely shred the carrots using a fine-mesh grater to ensure they integrate smoothly into the batter.
3. In a large mixing bowl, beat the granulated sugar and softened butter using an electric mixer until the mixture is pale and creamy.
4. Add eggs one at a time, beating well after each addition, then stir in 1 tsp vanilla extract.
5. In a separate bowl, whisk together the gluten-free 1:1 baking flour, almond flour, baking soda, baking powder, ground cinnamon, ground ginger, and salt.
6. Slowly fold the dry ingredients into the wet ingredients until just combined.
7. Gently fold in the shredded carrots and drained crushed pineapple using a rubber spatula.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake for 35–40 minutes. The cake is done when a toothpick inserted into the center comes out clean and the edges pull slightly away from the pan.
10. Remove from oven and place on a cooling rack; allow the cake to cool completely before frosting.
11. To make the frosting, beat softened cream cheese and softened butter together until smooth.
12. Gradually beat in powdered sugar, 1 tsp vanilla extract, and lemon juice until creamy and well combined.
13. Spread the cream cheese frosting evenly over the cooled cake.