Preheat the oven to 350°F.

Cut the parchment paper for the bottom of your two 9" cake pans. Place the circles in teh bottom of the pans and spray with gluten-free cooking spray.

In a large bowl mix together the sugar, eggs, and applesauce until fully combined.

In a medium-sized bowl stir together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and allspice.

Stir in the carrots, coconut, pineapple, raisins, pecans, and pure vanilla extract into the sugar and egg mixture.

Add the flour mixture to the batter and mix until fully combined.

Pour half of the batter in the first greased 9" cake pan and then pour the rest of the batter in the second 9" greased cake pan.

Bake for 35-40 minutes. The edges of the cake will start to brown and pull away from the sides of the pan. This is a very moist cake, so insert a toothpick to make sure it's done. Please watch your cake because all ovens are different.

Cool the cakes completely in the pans before frosting. I cover the cooled cakes with plastic wrap and then place them in the refrigerator for several hours to overnight. I like my carrot cake really cold. ou can also partially cool in the pans for 15-20 minutes, and then place the cakes on a cooling rack. Enjoy!

In a large bowl beat the softened butter and cream cheese together with a mixer on medium speed until smooth and creamy.

Beat in the powdered sugar one cup at a time.

Lastly, beat in the lemon juice and pure vanilla extract.

Try not to eat all the frosting before you put it on the cake. Yes, it is that good!