You can make 2- 8" rounds for a layer cake or 1- 13"x9" sheet cake or 20 jumbo muffins.
Prep Time: 15 minutes
Cook Time: 45-60 minutes
Total Time: 1 hour
1/2 cup white sugar
1/2 cup brown sugar
1/2 organic agave
1 1/2 cups light olive oil OR your favorite vegetable oil
3/4 almond flour
1/3 c soy four
1/3 c spelt flour
1/3 c brown rice flour
2 teaspoons baking soda
2 teaspoons gluten-free baking powder
1 1/2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons vanilla extract
1 c chopped pecans
3 c grated carrots
1/2 c coconut (I used sweetened)
CREAM CHEESE FROSTING (a true carrot cake can't go without this!)
4 tablespoons unsalted butter
3 ounces cream cheese
1 teaspoon vanilla extract
2 1/2 cups gluten-free powdered sugar (See note)
Preheat oven to 325° F (I've found gluten free is better to cook low and slow)
Use two round 9-inch cake pans, one 9x13 pan or 36 muffin cups for this recipe. If using round cake pans, lightly grease and place a circle of parchment in the bottom of the pan for easy removal. Use paper lining cups if making cupcakes.
Cream sugars , agave and eggs in a large mixing bowl. Add oil and vanilla and beat just until smooth.
In a separate bowl combine flour mix, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.
Fold in grated carrots, coconut and pecans. Pour the batter into prepared pans.
Bake in preheated oven for 55-60 minutes or until a toothpick inserted into the middle of the cake comes out clean. For muffins, reduce baking time to 35-40 minutes or until golden. Cool on a wire rack.
For Frosting place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar and beat until smooth and creamy.
Wait for cake to complete cool then frost.