Name: Gluten-Free Carrot Cake
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 1/2 c. vegetable oil, plus more for pans -; 3 c. almond flour, plus more for pans -; 2 tsp. ground cinnamon -; 1 tsp. kosher salt -; 1 tsp. baking powder -; 1/2 tsp. ground cloves -; 1/4 tsp. nutmeg -; 1/2 tsp. baking soda -; 5 large eggs -; 1 1/2 c. packed light brown sugar -; 2 tsp. freshly grated ginger -; 1 tsp. pure vanilla extract -; 3 medium carrots, peeled and shredded (about 2 cups) -; 1/2 c. toasted shredded unsweetened coconut -; 1/2 c. toasted walnuts, coarsely chopped, plus more for garnish -; 1/2 c. drained and chopped canned pineapple -; 8 oz. cream cheese, softened -; 3/4 c. ( 1 1/2 sticks) butter, softened -; 3 1/2 c. powdered sugar, sifted -; 1 tsp. pure vanilla extract -; 1/2 tsp. kosher salt -

Ingredients for - Gluten-Free Carrot Cake

1. 1/2 c. vegetable oil, plus more for pans

2. 3 c. almond flour, plus more for pans

3. 2 tsp. ground cinnamon

4. 1 tsp. kosher salt

5. 1 tsp. baking powder

6. 1/2 tsp. ground cloves

7. 1/4 tsp. nutmeg

8. 1/2 tsp. baking soda

9. 5 large eggs

10. 1 1/2 c. packed light brown sugar

11. 2 tsp. freshly grated ginger

12. 1 tsp. pure vanilla extract

13. 3 medium carrots, peeled and shredded (about 2 cups)

14. 1/2 c. toasted shredded unsweetened coconut

15. 1/2 c. toasted walnuts, coarsely chopped, plus more for garnish

16. 1/2 c. drained and chopped canned pineapple

17. 8 oz. cream cheese, softened

18. 3/4 c. ( 1 1/2 sticks) butter, softened

19. 3 1/2 c. powdered sugar, sifted

20. 1 tsp. pure vanilla extract

21. 1/2 tsp. kosher salt

How to cook deliciously - Gluten-Free Carrot Cake

1 . Stage

Preheat oven to 350° and line two 8" cake pans with parchment paper. Grease sides of pan with vegetable oil and dust with almond flour to coat. Tap out excess flour.

2 . Stage

In a medium bowl, whisk to combine flour, cinnamon, salt, baking powder, cloves, nutmeg, and baking soda.

3 . Stage

In a large bowl, combine eggs and sugar. Using a hand mixer, beat until doubled in volume, and mixture trails off the beaters in ribbons, 5 to 7 minutes. Beat in ginger and vanilla until combined.

4 . Stage

In another medium bowl, combine vegetable oil with carrots, coconut, walnuts, and pineapple.

5 . Stage

Add half the dry ingredients into the bowl with the egg mixture and beat until just combined. Next, add 1/2 the carrot mixture and beat until just combined. Repeat once more until all ingredients are combined.

6 . Stage

Divide batter evenly between prepared cake pans. Bake until lightly golden and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes.

7 . Stage

Let cakes cool 10 minutes, then turn out onto a cooling rack and let cool completely.

8 . Stage

Meanwhile, make the frosting: In a large bowl, beat cream cheese and butter with a hand mixer on medium-high until light and fluffy, about 2 minutes. Add powdered sugar 1 cup at a time and beat until smooth. Beat in vanilla and salt.

9 . Stage

Frost cake: Place first cake on serving plate. Spread 1 cup of frosting evenly on top, then top with the second cake. Spread with 1 more cup of frosting, then frost sides. Garnish with walnuts and serve.