My all-time favorite carrot cake is Gigi’s Carrot Cake, from Emeril. This is a to die for carrot cake! It’s dense and moist and also just really pretty.
I used Cup4Cup gluten free flour in place of regular flour and it was not noticeable in any way. The recipe says to make 3 layers – I have always made this cake with 2 layers (who has 3 identical cake pans?). If you make this, there is just barely enough frosting, so you might consider making a bit more (I would make 1 1/2 times this recipe so you don’t feel like you have to skimp. The recipe says to add chopped pecans to the frosting, but I prefer to just sprinkle some on top.