Start by preheating your oven to 350°F (175°C). This is crucial as it ensures even baking throughout the cake.

Grease two 9-inch round cake pans with oil or butter and lightly dust with gluten-free flour. This helps the cakes release easily once baked.

In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. Mixing dry ingredients evenly helps ensure even distribution of the leavening agents.

In another bowl, whisk the eggs, light brown sugar, and granulated sugar until smooth. Next, slowly incorporate the oil, vanilla extract, and buttermilk. The mixture should appear creamy and well combined.

Gradually incorporate the dry ingredients into the wet mixture. Stir gently to avoid overmixing. You want a smooth batter without lumps.

Gently fold in the finely shredded carrots, sweetened coconut, and any additional ingredients like carrot purée or nuts. This is where the magic happens—each bite will be packed with texture and flavor!

Pour the batter evenly into the prepared pans. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean. Keep an eye on it as ovens vary.

Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. This helps prevent them from breaking apart.

While the cakes cool, beat together the softened cream cheese and unsalted butter in a large bowl until they are well combined and fluffy. Gradually add the confectioners’ sugar, mixing until you reach the desired consistency. Don’t forget the vanilla and almond extracts for a flavor boost!

Once the cakes are completely cool, apply a generous layer of frosting on top of one cake layer. Place the second layer on top, and finish with frosting on the top and sides. Top with chopped walnuts for an added crunch.