Gluten-Free One Layer Carrot Cake (Edit recipe)

Make the cake

1. Pre-heat the oven to 350F.
2. Line the bottom with parchment paper and then grease an 8-inch round cake pan.
3. Combine the first six ingredients in a medium size mixing bowl.
4. Combine the grated carrots, vegetable oil, egg, and vanilla extract in a separate bow, mixing well.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Add in the raisins and the pecans, stir gently to combine.
7. Pour into the prepared 8-inch cake pan, the batter will be thick. Spread it into an even layer. Bake for 40 minutes or until a tester inserted in the center comes out clean.
8. Cool the cake for 5 minutes then remove to the serving platter to cool completely before frosting.
9. While the cake is cooling, remove the cream cheese and butter from the refrigerator to soften.
10. If using the coconut flakes, add them to a dry skillet and toast them on medium-low heat until lightly browned, stirring and keeping an eye on them so they don't burn. Once toasted remove them to a small bowl to cool.
11. Using the same skillet as you used to toast the coconut flakes, add the pecans and toast on low heat for 3-4 minutes, stirring constantly. Once toasted remove them to a small bowl to cool.

Make the frosting

1. Beat the softened butter and cream cheese in a medium size bowl.
2. Add in the vanilla extract and the powdered sugar and beat until smooth, scrapping down the sides of the bowl as needed. If the frosting is too thick for your liking you can add 1/4-1/2 tsp of milk to loosen it up and make it a bit easier to spread on the cake.
3. Top the cake with the toasted coconut flakes and pecans.