The most perfect allergy friendly carrot cake I have ever tried is right at your fingertips! If you don't have any allergies, but just love carrot cake I insist you try it too. A treat that can be enjoyed during kid's parties or even tea parties.
Prepare either one 13x9-inch pan, two round 9-inch cake pans, or 36 muffin cups by gently rubbing the bottom and sides with coconut oil.
In a mixing bowl, cream sugar and eggs. Gently add room temperature oil and vanilla.
In a separate bowl whisk together flour, baking soda, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir until blended. Be careful not to over mix. Fold in grated carrots and nuts then pour batter into prepared pans.
Bake for 45 minutes or until a toothpick comes out clean. If you're making muffins reduce the time to 30 minutes. Prepare the frosting while the cake is cooking. Cool the cake to room temperature. Wrap in tinfoil and freeze. This keeps crumbs out of the frosting while decorating.
To make the frosting beat room temperature butter and cream cheese with milk and vanilla until smooth.
Add powdered sugar a little bit at a time until smooth and creamy. Add more a little bit at a time if it seems runny. Frost the cake and keep refrigerated until you're ready to serve and enjoy!