1 cup white sugar
1/2 cup brown sugar, packed
1 cup canola oil or vegetable oil
2 cups gluten-free flour
1 1/2 tea baking powder
1 tea baking soda
1/2 tea salt
1 table cinnamon
1/2 cup buttermilk
1 table pure vanilla extract
2-3 cups carrots, finely shredded
8 oz cream cheese, room temperature
4 table butter, room temperature
2 cup confectioners sugar
1 tea pure vanilla extract
1 cup walnuts, chopped
Preheat oven to 350 F.
Grease and flour, 2 (9-inch) cake pans. Set aside
In a large bowl cream together oil, sugars, and eggs. Set aside.
In a separate bowl whisk together flour, baking powder, baking soda, salt, and cinnamon.
Gradually add the dry ingredients into the wet ingredients, alternating with the buttermilk.
Mix just until fully combined. (careful not to over mix)
Fold in shredded & pureed carrots, coconut flakes, and vanilla extract.
Pour batter evenly into prepared pans.
Bake for 20-25 minutes until center is set. (do not over bake!)
Place pans directly into the freezer to cool.
While cakes are cooling prepare the frosting by first creaming together the butter and cream cheese.
Add in the confectioner's sugar and vanilla extract.
Mix until silky and creamy. Add more sugar if a thicker texture is needed.
When cakes are cooled remove them from pans and frost, sprinkling the tops with walnuts.