Best Gluten-Free Carrot Cake

Instructions

• 1.

  Preheat oven to 350 F and lightly spray 2 x (9-inch round) springform cake pans with cooking oil

• 2.

  In a medium bowl whisk together first 6 ingredients (flour to salt)

• 3.

  In a separate large bowl, cream together coconut sugar, olive oil, eggs and vanilla. Add orange juice, carrots and raisins and stir to combine

• 4.

  Add dry ingredients with coconut flakes into wet mixture 1/3 at a time. Mix just until all the ingredients are blended. Do not over mix

• 5.

  Pour batter evenly into prepared pans and bake for 25 minutes, or until they pass the toothpick test. Set aside to cool

• 6.

  For the frosting, cream together cream cheese, sour cream and butter. Add sugar, lemon juice and vanilla and mix until creamy. Stir in walnuts

• 7.

  When cakes are cooled frost one with half the frosting, then place the second cake on top and finish frosting. Refrigerate for a minimum of 2 hours or overnight. I decorated mine with shredded coconut, carrots and walnuts

• 8.

  Note; I used only one cup of sugar for the frosting which makes the frosting zesty and not super sweet. If you prefer more sweetness add more sugar