1 cup coconut milk with a little lemon juice/vinegar to sour
3/4 cup applesauce or crushed pineapple with juice
2 cups shredded carrots (I suggest a food processor for this)
3/4 cup chopped walnuts or dried coconut
Whisk or sift together flours, spices, and other dry ingredients.
Use an electric mixer in another bowl to beat eggs, brown sugar, coconut milk, and applesauce/pineapple until well blended. Slowly add dry ingredients. Stir in carrots and coconut/walnuts.
Spoon into greased & floured pan (bundt, 2 layer cakes, or 13×9? pan or cupcakes).
Bake for 40-60 min until cake tester comes out clean. Time will depend on what cake pan you use. Let cool in pan for 10 min, and then remove from pan and let cool. I don’t suggest using a rack, as GF cakes tend to stick to the rack. I put foil or wax paper on top of a platter or cardboard and turn the cake onto that.