Preheat the oven to 350°F (175°C). Lightly grease and line two 8-inch round cake pans (or one 9x13-inch pan) with parchment paper; grease the parchment. If using 8-inch pans, place a circle of parchment in the bottom for easy removal.

Dry ingredients

In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, baking soda, ground cinnamon, ground ginger, nutmeg, and salt until evenly combined.

Wet ingredients

In a separate large bowl, whisk the brown sugar and granulated sugar with the eggs until smooth. Whisk in the oil, applesauce and vanilla until fully incorporated.

Combine

Add the dry ingredients to the wet mixture and fold gently until just combined. Do not overmix. Fold in the grated carrots, chopped nuts (if using), and raisins (if using) until evenly distributed.

Bake

Divide batter evenly between the prepared pans (if using two 8-inch pans). Smooth the tops. Bake in the preheated oven for 25–30 minutes for 8-inch pans, or 35–40 minutes for a 9x13 pan, until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Cool

Allow cakes to cool in the pans on a wire rack for 10–15 minutes. Run a knife around the edges, invert onto the rack, remove parchment, then turn right-side up and cool completely before frosting (at least 1 hour). If using a single 9x13, cool completely in the pan before frosting.

Frosting

Soften & beat

Ensure the cream cheese and butter are at room temperature. In a medium bowl, beat the softened cream cheese and softened butter together with an electric mixer on medium speed until smooth and homogenous, about 2–3 minutes.

Sweeten & flavor

Add the sifted powdered sugar in two additions, beating on low speed after each addition to avoid a powdered sugar cloud. Scrape the bowl. Add the vanilla, lemon juice, and salt and beat on medium speed until creamy and spreadable, about 1–2 minutes. Taste and adjust lemon or sugar to preference.

Chill if needed

If the frosting is too soft for spreading, refrigerate for 15–20 minutes and stir before using. The frosting should be pipeable but not runny.

Assembly & Finish

Level & fill

If the cake layers domed, level them with a serrated knife. Place one layer on your serving plate or cake stand and spread about one-third of the frosting evenly over the top. Place the second layer on top and press lightly to level.

Crumb coat

Apply a thin crumb coat (a thin layer of frosting) over the top and sides of the cake to trap crumbs. Chill the cake for 20–30 minutes to set the crumb coat.

Final frost

Use the remaining frosting to finish the top and sides in an even layer or pipe decorations as desired. Smooth with an offset spatula for a clean finish.

Garnish

Decorate the cake with toasted chopped nuts around the edge or in the center, and scatter a few extra fine carrot shreds on top. Lightly dust with a pinch of ground cinnamon if desired.

Serve & store

Refrigerate the frosted cake for at least 30 minutes before slicing for cleaner slices. Store leftovers covered in the refrigerator for up to 4 days. Bring slices to room temperature 20–30 minutes before serving for best flavor.