Warm layers of cinnamon-spiced cake come together with finely grated carrots and a handful of walnuts for crunch in every bite. The batter mixes up in two simple bowls, dry ingredients folded into a smooth, oil-based mixture until the crumb turns tender and evenly spiced with ginger and nutmeg. Once baked and fully cooled, the layers get stacked and coated in a thick, fluffy frosting swept into swirls with an offset spatula. It's a make-ahead showstopper, easy to slice clean and serve at room temperature for a crowd. This one's a solid pick for a lactose free dessert table, delivering all the classic carrot cake flavor without any fuss.
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Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a large bowl, whisk together the gluten free flour blend, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.
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