Gluten Free Carrot Cake

This gluten-free carrot cake is moist, flavorful, and perfect for those with gluten sensitivities.

Ingredients - Serves 12

Preheat the oven to 350°F and grease a 9-inch round cake pan.
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
In a large bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the grated carrots, crushed pineapple, and chopped walnuts.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
In a mixing bowl, beat the cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
Once the cake has cooled, spread the cream cheese frosting evenly over the top and sides of the cake.
Slice and serve the gluten-free carrot cake. Enjoy!