Moist & Fluffy Gluten-Free Carrot Cake

Grandmom who likes to get creative with recipes Lucky for me that no one (so far) has said, “Isn’t she creative!” or that my food is “differently different.”

1 cup granulated sugar

½ cup brown sugar packed

1 cup canola oil or vegetable oil

3 eggs room temperature

2 cups Pamela's artisan gluten-free flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 tablespoon cinnamon

½ cup buttermilk

1 tablespoon pure vanilla extract

2 to 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

subheading: FROSTING (DOUBLE THE RECIPE IF YOU LIKE A THICK LAYER OF FROSTING):

8 oz cream cheese room temperature

4 tablespoons unsalted butter room temperature

2 cups confectioners sugar may need more to thicken if desired

1 teaspoon pure vanilla extract

1 cup walnuts chopped

Directions at divascancook.com

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