A Super Yummy Gluten-Free Dairy-Free Carrot Cake Recipe (and a Regular One Too ;))

This is our family carrot cake recipe, and it is really, really yummy!  It's very moist and the cream cheese frosting makes it delicious!  I modified it for Conner's birthday party (pictures to come soon) and it came out super good, so I thought I'd share!  I'll post the regular recipe below, with the changes to make it gluten and dairy free in red.  Enjoy!

Ingredients:

• Cake:
• 2 cups sugar
• 2 cups flour (Bob's Red Mill All-Purpose Gluten Free for a GF version)
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 cup wesson oil
• 4 eggs
• 3 cups grated carrots
• dash of salt
• 1 teaspoon xanathan gum for GF
• 1 tablespoon apple cider vinegar for GF

• Frosting:
• 1 8-ounce package of cream cheese (Use dairy-free vegan cream cheese for a dairy-free version)
• 1 stick of butter or margarine (Make sure to use a dairy-free margarine (we like soy-free Earth Balance) for dairy free)
• 1 box (3 1/2 cups) of powdered sugar
• 1 teaspoon vanilla
• 1 cup chopped nuts OR 1 cup shredded coconut (optional)

Sift dry ingredients including xanathan gum if you are doing GF (or don't, I never do, I just stir ;)).  Add oil and blend by hand.  Add in eggs and apple cider vinegar if you are doing GF and beat until smooth.  Fold in carrots.  Grease and flour your pan and bake at 350 degrees for 45 minutes.  While baking, beat all frosting ingredients except for the nuts or coconut, until smooth.  Put on the cake after it comes out of the oven and cools a bit.  Top with nuts or coconut if desired.  Enjoy!