Gluten Free Carrot Cake (or Cupcakes!)

For the cake 2 1/4 cups (315 g)* all purpose gluten free flour (I have used Better Batter and Better Than Cup4Cup with great results)

xanthan gum (omit if your blend already contains it)

baking soda

baking powder

kosher salt

ground cinnamon

granulated sugar

packed light brown sugar

peeled and grated carrots

neutral oil (like sunflower or grapeseed oil)

eggs (200 g, weighed out of shell) at room temperature, beaten

apple cider vinegar

milk (any kind), at room temperature

chopped pecans, plus more for decorating (optional)

white chocolate chips

*For cupcakes: If you’re making cupcakes, reduce the flour blend by 1/4 cup (35 g) to 2 cups (280 g). The rest of the recipe remains the same.

For the cream cheese frosting** 8 ounces cream cheese, at room temperature

unsalted butter, at room temperature

kosher salt

confectioners’ sugar, plus more as necessary

**For cupcakes, you may want to halve the frosting recipe, as you need less frosting. Unless you really want to pile it on (which I heartily recommend).