Gluten-Free Carrot Cake

Ingredients

• Unsalted butter, for greasing pan
• 3 cups gluten free flour mix
• 1 1/2 teaspoons xanthan gum
• 1 tablespoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 2 cups granulated sugar
• 1 1/2 cups vegetable oil
• 4 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 2 cups grated peeled carrots
• 1 cup finely chopped walnuts
• 1 cup shredded unsweetened coconut
• For cream cheese frosting:
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup cream cheese, at room temperature
• 3 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 2 tablespoons juice and 1 teaspoon zest from 1 lemon

Directions

1. For the cake, move the oven rack to the center and heat the oven to 350ºF. Butter 2 8-inch round cake pans generously, then put them aside. In a medium mixing bowl, add the gluten-free flour mix, xanthan gum, baking powder, baking soda, salt, cinnamon, and nutmeg, and whisk until the dry ingredients are evenly blended. Set the bowl aside.
2. Add the sugar, oil, and eggs to a stand mixer bowl fitted with the whisk attachment, or use a large bowl with a handheld electric mixer. Beat the mixture until it looks smooth, about 1 minute. Add the vanilla and beat for another 1 minute. Gradually mix in the flour mixture, beating on medium-low speed for 1 minute. With a spatula, fold in the carrots, walnuts, and coconut.
3. Divide the batter between the prepared pans. Bake until a toothpick poked into the center comes out clean, about 50 minutes. Set the pans on a cooling rack and let them cool for 10 minutes. Run a small knife along the inside edge of each pan to release the cakes. Turn the layers out onto the rack, remove the paper, and let them cool completely.
4. For the cream cheese frosting, beat the butter and cream cheese in a stand mixer with the whisk attachment, or in a large bowl with an electric mixer, until the mixture is pale and fluffy. Add the powdered sugar and mix on low speed until combined. Beat in the vanilla, lemon zest, and lemon juice until the frosting is smooth.
5. Set 1 cooled cake layer on a platter. Spread a thick, even layer of frosting across the top, then place the other cake layer over it. With an offset spatula, smooth more frosting over the top and around the sides. If you like, pipe small rosettes around the edges for a decorative finish.