• Preheat your oven to 350°F and prepare your pans by greasing and lining them with parchment.
• In a medium bowl, whisk together the gluten‑free flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
• In a separate large bowl, whisk the sugar, brown sugar, and eggs until smooth and slightly lighter in color.
• Pour in the oil, applesauce, and vanilla, stirring until everything is fully combined.
• Add the dry ingredients to the wet ingredients and mix until just combined.
• Fold in the finely grated carrots, making sure they’re evenly distributed throughout the batter.
• Transfer the batter to your prepared pans, smoothing the tops gently.
• Bake according to your pan size until the centers spring back when lightly pressed and a toothpick comes out clean.
• Two 8‑inch round pans:
• 25–30 minutes
• Start checking at 22 minutes.
• Two 9‑inch round pans:
• 22–28 minutes
• Start checking at 20 minutes.
• One 9×13 rectangular pan:
• 35–45 minutes
• Start checking at 35 minutes.
• Let the cakes cool in the pan for a bit, then transfer them to a wire rack to cool completely before frosting.

For icing:

• Beat the cream cheese on medium‑high until completely smooth — no lumps.
• Add the butter and beat again until fully combined and fluffy.
• Add vanilla + salt.
• Add powdered sugar 1 cup at a time, beating well between additions.
• Taste and adjust:
• Add more sugar for thicker/stiffer frosting
• Add a splash of milk or cream if you want it softer.