Gluten-Free Carrot Cake

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• 1 ¾ cups gluten free all-purpose flour
  Ingredient note

  Source: 1 ¾ cups gluten free all-purpose flour
• 1 tsp baking powder
  Ingredient note

  Source: 1 tsp baking powder
• 3 each large eggs (room temperature)
  Ingredient note

  Source: 3 large eggs (room temperature)
• 1 cup oil (neutral flavor)
  Ingredient note

  Source: 1 cup oil (neutral flavor)
• 1 cup grated carrot
  Ingredient note

  Source: 1 cup grated carrot
• 1 tsp ground cinnamon
  Ingredient note

  Source: 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
  Ingredient note

  Source: 1/2 tsp ground nutmeg
• ½ tsp ground ginger
  Ingredient note

  Source: ½ tsp ground ginger
• 1 tsp + 1/2 tsp vanilla extract
  Ingredient note

  Source: 1 tsp vanilla extract; Source: 1/2 tsp vanilla extract
• ¾ cup brown sugar
  Ingredient note

  Source: ¾ cup brown sugar
• ½ cup pecan nuts (chopped)
  Ingredient note

  Source: ½ cup pecan nuts (chopped)
• 8 ounces cream cheese (room temperature)
  Ingredient note

  Source: 8 ounces cream cheese (room temperature)
• ½ cup butter (room temperature)
  Ingredient note

  Source: ½ cup butter (room temperature)
• 1 ½ cup powdered sugar/ icing sugar
  Ingredient note

  Source: 1 ½ cup powdered sugar/ icing sugar

1. Pre-heat oven to 350*F. Prepare a 7” springform pan, line with parchment paper; set aside.
2. In a medium bowl, add gluten-free all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and ground ginger and mix roughly using a whisk.
3. In a large bowl, beat together eggs, oil, brown sugar, and vanilla extract until well combined.
4. Sift the dry ingredients into the wet ingredients and fold until just combined. Finally, add grated carrots and chopped pecans (reserve a few pecans for topping) and fold to mix.
5. Pour the cake batter into the prepared 7” springform cake pan. Bake for 60 minutes or until a toothpick comes out clean.
6. Once the cake is done, allow to cool completely on a wire rack, then slice the cake into two discs
7. Meanwhile, prepare the cream cheese frosting. Beat the cream cheese and butter together until fluffy.
8. Add powdered sugar a little at a time along with vanilla extract and beat until the frosting is light and creamy.
9. Place cake on a turntable or cake stand and layer with frosting using a spatula, then place another disc of cake and cover with frosting evenly. Top with remaining pecans, slice, and serve.