Ingredients:
1 Cup of White Sugar
1/2 C of Brown Sugar
1 Cup of Oil
3 Eggs
2 Cups of Gluten Free Flour
1 1/2 Teaspoons of GF Baking Powder
1 Teaspoon of GF Baking Soda
1/2 Teaspoon of Salt
1 Tablespoon of Cinnamon
1/2 Cup of Buttermilk
1 Tablespoon of Vanilla Extract (Pure)
2 - 3 Cups of Grated Carrot
4 Tablespoon of Coconut Chips
Frosting:
Cream Cheese (at room temperature)
4 Tablespoons of Melted Butter
2 Cups of Icing Sugar
1 Teaspoon of Vanilla Extract (Pure)
1 Cup of Walnuts, chopped
Method:
Preheat oven to 180 Degrees Celsius.
Grease and flour 2 x round cake tins (or a large rectangle tin for single layer cake).
In a large bowl, cream together oil, sugars and eggs. Set aside.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
Gradually add the dry ingredients into the wet mix, alternating with the buttermilk.
Mix until just fully combined (be careful not to over mix).
Fold in carrots, coconut chips and vanilla extract.
Pour batter into cake tins.
Bake for 20 - 25 minutes until the centre is set.
Allow to cool.
Frosting Method:
Cream together the butter and cream cheese.
Add icing sugar and vanilla extract.
Mix until smooth and creamy.
Add more sugar for a thicker frosting.
When cakes are cool, ice with frosting. Sprinkle walnuts on top.