Gluten-Free Carrot Cake (Moist & Fluffy)

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

INSTRUCTIONS

1. Preheat oven to 350 F.
2. Grease and flour (with Pamela's flour) 2 (9-inch) cake pans. Set aside
3. ..............................
4. ................................

Full Instructions : http://divascancook.com/best-gluten-free-carrot-cake-recipe-moist-fluffy/

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