Best Ever Gf Carrot Cake

• For the Cake
• 3 cups peeled, grated then pulsed in a Food Processor, carrots
• 1 cup dark brown sugar (I love Wholesome Sweeteners brand)
• 1 cup unbleached white sugar
• 2 cups NOW brand Gluten Free Baking Mix
• 1 1/2 teaspoons baking soda
• 4 eggs (6 if you live above 5,000 ft.)
• 1 1/2 cups Safflower or Canola Oil
• 2 teaspoons cinnamon powder
• 1 teaspoon salt
• 2 tablespoons vanilla extract
• For Cream Cheese Frosting
• 8 ounces cream cheese, at room temperature
• 8 tablespoons unslated butter, at room temperature
• 1 vanilla bean, split in half, insides scraped out or 2 tsp. Massey's vanilla paste
• 4 cups Confectioners sugar, sifted
• pinch of salt
• 1 1/2 teaspoons vanilla extract

1. Preheat the oven to 350. For the Cake sift together the dry ingredients.
2. Place the sugars, eggs, vanilla and oil into a large mixing bowl and blend together.
3. Stir the dry ingredients into the wet and gently whisk until combined.
4. Stir in the carrots.
5. Scoop the batter into your prepared cake pans or a bundt pan.
6. Bake for 40 to 45 minutes for a bundt, 25 to 30 for 2 9 inch layer cakes. Toothpick inserted into the center should come out clean when the cake is done.
7. While the cake is baking, make the frosting by whipping the butter and cream cheese together with an electric mixer.
8. Add the vanillas or vanilla bean seeds.
9. Sift the confectioners sugar in small batches, turning the machine on and off with each addition.
10. Add the salt.
11. Once the cake is completely cool, remove them from the pans and frost.

then, brown sugar, unbleached white sugar, now, baking soda, eggs, safflower, cinnamon powder, salt, vanilla, cream cheese frosting, cream cheese, butter, vanilla bean, confectioners sugar, salt, vanilla

Taken from food52.com/recipes/12490-best-ever-gf-carrot-cake (may not work)