Gluten-Free Carrot Cake {Dairy-Free Option}

subheading: Carrot Cake:

2 cups gluten-free all-purpose flour with xanthan gum (I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. )

1 teaspoon baking soda

½ teaspoon gluten-free baking powder

½ teaspoon salt

2 teaspoons ground cinnamon

¼ teaspoon ground nutmeg

⅛ teaspoon ground cloves

¼ teaspoon ground allspice

2 cups granulated sugar

3 large eggs

1 ½ cups applesauce (As a shortcut, I keep applesauce snack cups in my pantry. They are ½ cup portions. )

½ cup raisins

1 cup shredded sweetened coconut

½ cup chopped pecans

1 cup crushed pineapple in juice (not syrup; do not drain)

2 cups grated carrots (2 to 3 large carrots)

1 teaspoon pure vanilla extract

subheading: Cream Cheese Frosting:

1 cup butter, softened (dairy-free use Smart Balance butter)

2 (8-ounce) packages cream cheese, softened (dairy-free use dairy-free cream cheese)

2 cups powdered sugar (If you want a firmer frosting, add an additional 1 to 2 cups of powdered sugar)

2 tablespoons lemon juice

1 teaspoon pure vanilla extract

Directions at mamaknowsglutenfree.com

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