• Preheat oven to 325 degrees F. Prepare your baking pans by lightly coating with cooking spray and lining with parchment paper
• In a small bowl, sift together gluten free flour, guar gum (if needed), baking soda, cinnamon and salt and set aside.
• In a large stand mixer, combine vegetable oil and sugar until well blended. Add one egg at a time, beating after each egg. Add vanilla. Beginning with the flour blend, add about ⅓ of flour blend to the egg mixture, combining and scraping down the side as needed. Then add about ⅓ of buttermilk and combine. Alternate this 2 more times until you have used all of the flour blend and buttermilk.
• Add carrots, coconut, pineapple and pecans and stir until just combined.
• Pour into prepared cake pans and bake:
• For 3 - 8 inch round pans, bake for 35-40 minutes
• For 2 - 9 inch round pans, bake for 30 - 35 minutes
• For 48 cupcakes, bake for 20-22 minutes

Frosting:

• Beat cream cheese and butter in a stand mixer with a whisk attachment until light and fluffy, approx. 3-4 minutes. Add brown sugar, vanilla, cinnamon. Slowly add in powdered sugar, about 1 cup at a time, until well-blended and fluffy and all clumps are gone.
• If decorating cupcakes, use a piping bag and desired tip to frost about 24 cupcakes. If decorating a cake, use a layer of frosting in-between each layer about ½ inch thick. Use the remainder of the frosting to cover the outside of cake.
• Refrigerate the cake and any leftovers if not eating immediately.