Gluten-free Carrot Cake (Moist & Fluffy)

Name: Gluten-free Carrot Cake (Moist & Fluffy)
Yield: 8
Ingredients: 1 cup white sugar; ½ cup brown sugar, packed; 1 cup canola oil or vegetable oil; 3 eggs; 2 cups Pamela's artisan gluten-free flour; 1½ teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 tablespoon cinnamon; ½ cup buttermilk; 1 tablespoon pure vanilla extract; 2-3 cups carrots, finely shredded (I used a little over 2 cups); ½ cup pureed carrots (optional but great!); ½ cup sweet coconut flakes, finely shredded; FROSTING (double the recipe if you like a thick layer of frosting); 8 oz cream cheese, room temperature; 4 tablespoons butter, room temperature; 2 cup confectioners sugar (may need more to thicken if desired); 1 teaspoon pure vanilla extract; 1 cup walnuts, chopped

Gluten-free Carrot Cake (Moist & Fluffy) was pinched from <a href="http://divascancook.com/best-gluten-free-carrot-cake-recipe-moist-fluffy/" target="_blank">divascancook.com.</a>

INGREDIENTS

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1 cup white sugar

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½ cup brown sugar, packed

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1 cup canola oil or vegetable oil

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3 eggs

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2 cups Pamela's artisan gluten-free flour

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1½ teaspoons baking powder

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1 teaspoon baking soda

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½ teaspoon salt

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1 tablespoon cinnamon

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½ cup buttermilk

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1 tablespoon pure vanilla extract

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2-3 cups carrots, finely shredded (I used a little over 2 cups)

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½ cup pureed carrots (optional but great!)

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½ cup sweet coconut flakes, finely shredded

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FROSTING (double the recipe if you like a thick layer of frosting)

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8 oz cream cheese, room temperature

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4 tablespoons butter, room temperature

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2 cup confectioners sugar (may need more to thicken if desired)

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1 teaspoon pure vanilla extract

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1 cup walnuts, chopped

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