Preheat the oven to 350º F. Spray the cake pans with coconut oil to prevent sticking.
Washed and peel the carrots. Use a grater to grate the carrots into fine shreds.
Add all dry ingredients to a large bowl and whisk to blend.
Add wet ingredients and shredded carrots to a medium bowl and mix well. Add raisins and nuts, mix.
Pour the wet ingredients into the dry ingredients and mix. Don't overmix the batter.
Bake at 350º F for 30-40 minutes. The baking time will depend on what type of cake pan you use.
When the cake layers are finished. Let them cool on a cooling rack.
Add the frosting ingredients to a mixer (except the coconut) and mix until thick and creamy.
When the cake is cooled. Add a layer to a plate and add a little frosting on top of that layer. Top with the next layer and repeat until you get to the last layer. Add frosting to the top and then sprinkle with unsweetened coconut. (Feel free to frost the sides if you would like!)
I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn't mean others will not work, I just have not tested other flours.
If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
To make this recipe dairy-free, you only have to make substitutions for the frosting since the cake itself is already dairy-free. For the butter, use vegan butter and use dairy-free cream cheese for the frosting, or make a vegan buttercream.
I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your cake grainy.
To make this recipe nut-free, omit the almond flour and substitute an additional ⅓ cup gluten free flour blend.
To test for doneness, insert a toothpick into the center of the donut. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the donuts need to bake longer.
This cake will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.