Adapted from What the Fork's Gluten Free Carrot Cake Recipe.
1. Preheat oven to 350 degrees. Generously butter 3 9-inch cake pans and dust with baking blend.
2. In a large bowl, whisk together the gluten-free flour blend, almond flour, sugar, salt, baking soda, cinnamon, nutmeg, and cloves. Mix in the walnuts to coat them with the flour, then mix in the melted butter. Fold in the raisins and the crushed pineapple, and set the bowl aside.
3. In a medium bowl, lightly beat the eggs. Whisk in the pureed carrots and mix until well combined. Pour the wet ingredients into the dry ingredients, and gently mix until there isn't any dry flour. Pour the batter evenly between the 3 cake pans. I had roughly 720g of batter in each of my pans.
4. Bake on the center rack for 35- 40 minutes, or until a cake tester comes out clean. Let the cakes cool for 15 minutes in the pans before inverting onto wire racks to cool.
5. While cakes are baking, prepare your frosting. Cream the cream cheese in an electric mixer until very smooth. Add butter and vanilla and mix well. Gradually add the powdered sugar, and whip on the highest speed until light and fluffy.
6. For the garnish, stir together carrots and pineapple. Sprinkle on top of the cake in a circle, or whatever pattern you choose. Sprinkle walnuts over top of the carrot/pineapple mixture. Sprinkle cinnamon lightly over the garnish.