Cooking and Serving: Cook time: 1hr 0min – 12 servings

Ingredients

Produce
• 450 g 1 pound carrots
Refrigerated
• 4 Eggs
Baking & Spices
• 1 2 cup almond flour (55 grams
• 1 1/4 tsp Baking powder
• 1 tsp Baking soda
• 1 cup Brown sugar
• 1 tsp Cinnamon
• 1/4 tsp Cloves
• 1 cup Granulated sugar
• 1/2 tsp Nutmeg
• 3 cups Powdered sugar
• 1/2 tsp Salt
• 1 tsp Vanilla extract
Oils & Vinegars
• 3/4 cup Vegetable oil
Nuts & Seeds
• 1 cup Pecans
Dairy
• 140 g 10 tablespoons butter
• 452 g 16 ounces brick-style cream cheese
• 2 tbsp Sour cream
Other
• 2 cups Gluten-free measure-for-measure flour

Description

Hands down the BEST GLUTENFREE CARROT CAKE around! This is EASY and nobody will guess glutenfree!