Ingredients:

  • 260g gluten-free 1-to-1 flour blend (e.g., King Arthur Measure for Measure)
  • 100g super-fine blanched almond flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1 tsp sea salt
  • 300g fresh carrots, finely grated
  • 225g crushed pineapple, very well drained
  • 200g granulated sugar
  • 150g packed light brown sugar
  • 240ml neutral oil (grapeseed or avocado oil)
  • 4 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 450g full-fat brick-style cream cheese, softened
  • 115g unsalted butter, softened
  • 500g powdered sugar, sifted
  • 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.
  2. In a large mixing bowl, whisk together the neutral oil, granulated sugar, and brown sugar until the mixture reaches the consistency of wet sand.
  3. Add the room-temperature eggs one at a time, whisking vigorously after each addition until the batter is well-emulsified and mahogany-colored. Stir in the vanilla extract.
  4. In a separate bowl, sift together the gluten-free flour blend, almond flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and sea salt.
  5. Gradually fold the dry ingredients into the wet ingredients until just combined. Fold in the finely grated carrots and the well-drained crushed pineapple.
  6. Allow the batter to rest for 10 minutes at room temperature. This allows the starches and fibers to hydrate, ensuring a stable structure.
  7. Divide the batter evenly between the prepared pans. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow cakes to cool completely in the pans before removing.
  9. Prepare the frosting by beating the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar and a pinch of salt, beating until light and fluffy.
  10. Frost the cooled cake layers generously and serve.