Gluten Free Carrot Cake with Brown Butter Frosting

letthemeatgfcake.com

Cher

subheading: CAKE:

1 pound (454g) finely grated carrots (using the small holes of a box grater)

1¼ cups (250 g) granulated sugar

1 cup (225 g) firmly packed light brown sugar

1¼ cups (300 ml) canola or vegetable oil (or any other neutral oil)

4 large eggs, at room temperature

2 teaspoon vanilla extract

finely grated zest of one orange

2 cups (280 g) Kim's all purpose gluten free flour blend (a store bought blend may be substituted, but hasn't been tested)

1½ teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground cardamom, optional

¼ teaspoon ground ginger

¼ teaspoon ground nutmeg

½ teaspoon kosher salt

1¼ cups (145 g) sweetened shredded coconut

6 oz (170g) ***chopped dried fruit (I used apricots and cherries)

subheading: CREAM CHEESE FROSTING:

4 8-ounce blocks (907g) cream cheese, softened

1 cup (226g) butter

1 lb (454g) powdered sugar, sifted

2 teaspoon vanilla extract

1 tablespoon freshly squeezed orange juice (optional)

Directions at letthemeatgfcake.com

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