Gluten Free Carrot Cake , adapted from Chef Alina

https://chefalina.com/best-ever-gluten-free-carrot-cake/

Preheat to 375

DRY: 

225 1:1 GF flour

2 tsp soda

1 tsp kosher salt

220g granulated sugar

220g brown sugar

1 tsp cinnamon

1 tsp ground ginger

1 tsp pumpkin pie spice or baking spice

180g ground walnuts

WET:

226 g carrots (put chunks into cuisinart and pulse until fine)

280g canola oil

4 eggs

Mix dry in one bowl. Mix wet in one bowl. Add wet to dry. Let batter sit for 30 minutes. 

Prepare two 9 inch round cake pounds by greasing and flouring them and then putting a piece of parchment on the bottom of the tin (on top of the grease/floured bottom). 

Place pans in the oven and immediately turn down to 350 degrees. Bake for 35 minutes. 

Frost when cool. Frost in between layers, on top, and on the sides 

Cream Cheese Frosting:

• 1 (8-ounce) package brick style cream cheese, softened to room temperature
• ½ cup (115 grams) unsalted butter, softened to room temperature
• 2 cups (240 grams) powdered sugar (adjust to desired texture)
• 1 teaspoon pure vanilla extract