My Scrumptious Gluten Free Carrot Cake Recipe So Moist

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour (using gluten-free flour) two 9-inch round cake pans. Line the bottoms with parchment paper rounds.
2. In a large bowl, whisk together gluten-free flour, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate large bowl, beat together granulated sugar, brown sugar, and oil until well combined. Beat in eggs one at a time, then stir in vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Fold in the grated carrots, walnuts/pecans (if using), and raisins (if using).
6. Divide the batter evenly between the prepared cake pans. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
8. While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat together cream cheese and butter until smooth and creamy.
9. Gradually add the sifted powdered sugar, beating until smooth. Stir in vanilla extract. Add milk or cream, 1 tablespoon at a time, until the frosting reaches your desired consistency.
10. Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate or cake stand. Spread with a generous layer of cream cheese frosting. Top with the second cake layer and frost the top and sides of the cake.
11. Decorate with chopped nuts, carrot ribbons, or frosting swirls, if desired.