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1
Adjust oven rack to center position and preheat oven to 350u00b0F. Generously butter two 8-inch round cake pans and set aside. Combine gluten-free flour mix, xanthan gum, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium mixing bowl. Whisk until thoroughly combined. Set aside.
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2
Add sugar, oil, and eggs to the bowl of a stand mixer fitted with the whisk attachment, or add to a large bowl and use a handheld electric mixer. Beat until smooth, about one minute. Add vanilla and beat for another minute. Slowly add the flour mixture and beat at medium-low speed for 1 minute. Fold in carrots, walnuts, and coconut with a spatula.
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3
Pour batter into prepared pans. Bake until a toothpick inserted in the middle comes out clean, about 50 minutes. Transfer pans to a cooling rack and allow to cool for 10 minutes. Use a small knife to cut around pan sides to loosen cake. Invert cake layers onto rack, peel off paper and allow to cool completely.
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4
: Beat butter and cream cheese in stand mixer fitted with the whisk attachment, or in a large bowl with an electric mixer until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in vanilla, lemon zest and juice until smooth.
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5
Place one cooled cake on a platter. Spread a thick layer of frosting onto the top of the cake, covering the entire surface evenly, then set the other cake on top. Use an offset spatula to spread more icing around the top and sides of the cake. If you like, pipe small rosettes of icing around the cake's edges for a decorative touch. (
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6
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