Gluten Free Carrot Zucchini Cake

Ingredients

• FOR THE CAKE:
• ¾ cups Butter
• 3 Eggs, Lightly Beaten
• 1 teaspoon Vanilla Extract
• 1 cup Tightly Packed, Finely Shredded Zucchini
• 2 cups Loosely Packed, Finely Shredded Carrots
• 1 cup Raisins
• ½ cups Pecan Pieces
• ½ cups Brown Rice Flour
• ½ cups Potato Starch
• ⅓ cups Coconut Flour
• ½ cups Gluten-Free Oat Flour
• 2 Tablespoons Tapioca Starch
• 2 teaspoons Baking Powder
• ½ teaspoons Baking Soda
• ½ teaspoons Xanthan Gum
• ¾ teaspoons Salt
• 1 teaspoon Cinnamon
• ¼ teaspoons Nutmeg
• 1-½ cup Granulated Sugar
• ½ cups Packed Light Brown Sugar
• FOR THE FROSTING:
• 1-¼ stick Butter, Room Temperature
• 4-½ cups Powdered Sugar
• 1 pinch Salt
• ½ cups Sour Cream
• 1 teaspoon Lemon Juice
• 1 teaspoon Vanilla Extract
• ½ cups Unsweetened Cocoa Powder
• Chopped Pecans, As Desired For Topping

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