​Carrot Cake

Preheat the oven to 350°
2 cups gluten-free all-purpose flour
1 1/2 tsp baking soda
½ tsp salt
2 tsp cinnamon
1 ¼ cup of olive oil
1 cup organic raw sugar
1 cup packed brown sugar
1 tsp vanilla
4 large eggs (room temperature)
3 cups grated (peeled) carrot ( I used a food processor)
 
1 cup of chopped pecans (option but soooo worth it!)
 
 
CREAM CHEESE FROSTING
8 ounces Cream cheese
1 1/2 cup powdered sugar
​2 tsp vanilla
1/3 cup + 1 TBS heavy whipping cream
Whip together until silky and smooth.
 
OR you can try this DELICIOUS sour cream drizzle!
2 cups of powdered sugar
8 ounces of sour cream
MiX well and drizzle over top of cooled cake
*
 
You can use 2 - 9” cake tins or cupcake/muffin tin! I LOVE doing this cake as a cupcake because they freeze great and make the perfect dessert to pop out for company!  This is how I baked them on the Morning Mix on WDRW (Augusta, GA)
 
*Mix together the oil, sugar and the vanilla
*Add shredded carrots
*Add together in a separate bowl: the first four ingredients
*Mix dry ingredients and then (1) egg. Alternating between the dry and egg. Mixing all the while. 
*Don’t over mix.
 
Place the batter evenly into greased tins or into the cupcake tin.
 
Bake for 32-35 minutes for the cupcakes
Bake 9” 35-38 minutes for cake
 
Cool completely before frosting