Indulge in the best gluten-free carrot cake with this easy recipe! Made with almond flour, shredded carrots, and crushed pineapple, this cake is irresistibly moist and delicious. Perfect for any occasion!
Preheat oven to 350°F. Gather two 8-inch round cake pans. Line the bottoms with parchment paper and grease with cooking spray.
In a large mixing bowl, whisk together the gluten-free flour, almond flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice until well combined. Set aside.
In a stand mixer bowl, beat together the eggs and brown sugar on medium-high speed for about five minutes or until the mixture is a pale golden brown and tripled in volume. (Don't skip this step.)
On low speed, blend in the carrots, pineapple, canola oil, vanilla, and optional coconut and/or walnuts, until the mixture is well combined.
Then add the dry ingredients and blend again on low speed just until well combined. Do not overmix.
Divide the batter into the greased cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. If you have a digital instant read thermometer, the cake should be 200-205°F in the center.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer the cakes to a wire rack to cool completely before frosting.
Cream Cheese Frosting
In a mixing bowl, blend the cream cheese, butter, and vanilla extract on medium speed until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, blending well after each addition.
Once all the sugar has been added, continue to beat the frosting on medium speed until it is light and fluffy.
If the frosting is too thick, add a tablespoon of milk or heavy cream to thin it out.
Once the cake is cooled, frost the top of one cake layer, then place the second layer on top and and frost with another generous layer of cream cheese frosting.
Decorate with carrot curls or chopped nuts, if desired. Slice, serve, and enjoy or refrigerate until ready to serve.
Notes
For weight measurements, click the metric button at the top of the ingredients list. Refrigerate leftover cake in an airtight container for 3-5 days.