Ingredients:

  • 260g 1-to-1 gluten-free baking flour (containing xanthan gum)
  • 100g superfine blanched almond flour
  • 300g finely grated fresh carrots
  • 225g canned crushed pineapple, drained well
  • 4 large eggs, room temperature
  • 240ml neutral oil (avocado or grapeseed)
  • 200g dark brown sugar
  • 100g granulated sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp nutmeg
  • 1 tsp sea salt
  • 2 tsp pure vanilla extract
  • 450g full-fat brick style cream cheese, softened
  • 115g unsalted butter, softened
  • 480g powdered sugar, sifted
  • 1 tbsp vanilla bean paste
  • 1 pinch fine sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper circles.
  2. In a large bowl, whisk together the gluten-free flour, almond flour, baking soda, baking powder, 1 tsp sea salt, cinnamon, ginger, and nutmeg.
  3. Allow the whisked dry ingredients to sit and aerate for at least 15 minutes while preparing the wet ingredients to ensure proper starch hydration.