Happy National Carrot Cake Day!

Ingredients:

For the cake:

• 1 cup gluten free flour (I get mine from Winco which I believe is Bob's Red Mill.)

• 1 tsp baking powder

• 1/2 tsp baking soda

• 3/4 tsp ground cinnamon

• dash of nutmeg

• dash of salt

• 2 large eggs

• 3/4 cup granulated sugar

• 1/2 cup packed brown sugar

• 1/2 cup applesauce

• 1 tsp vanilla extract

• 1.5 cups grated carrots (about 4 medium carrots)

• 1/4 cup crushed pineapple (optional)

For the Frosting:

• 4 oz dairy free cream cheese (Kite Hill)

• 1/4 cup softened dairy free butter (Earth Balance Buttery Sticks)

• 2 cups powdered sugar

• 1/2 tsp vanilla extract

• pinch of salt

Directions:

1. Preheat oven to 350 degrees Fahrenheit. Grease and flour one 9x13 pan or line it with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

3. In a large bowl, whisk the eggs and both sugars together until smooth and slightly fluffy, about three to four minutes.

4. Add the applesauce and vanilla extract to the egg mixture and whisk to combine.

5. Slowly add the dry ingredients to the wet ingredients, folding together slowly. (Remember, gluten free flour soaks up moisture and thickens batter very quickly.)

6. Stir in the grated carrots, crushed pineapple, and any other mix-ins you desire. The batter will be thick.

7. Pour the batter into your pan or pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let them cool before frosting them.

8. For the frosting, beat the cream cheese and butter together in a bowl until smooth and creamy, about three to four minutes. Add the powdered sugar slowly, one cup at a time, until the frosting is smooth and fluffy. Stir in the vanilla extract and salt.

9. Once the cakes are cool enough, smother that cake with as much frosting as you desire.