GF MOIST Carrot Cake

Oh boy do I love a good slice of carrot cake with cream cheese frosting! It's really too good to be true. I searched and searched online for a recipe that had ingredients I had already had; besides the fresh carrots and cream cheese, I didn't really want to shop much. And it turned out more than fabulous! The coconut isn't inside the cake, just on the outside for looks. I doubled the recipe so I could layer the cake, then was still able to make about 14 cupcakes. See below.

Cake: 
2 cups GF All Purpose Flour (I used Namaste)
3 teasp baking powder
1 3/4 teasp baking soda
1 teasp salt
1 teasp cinnamon
2 cups sugar
3/4 cup plus 2 tablespoons corn oil
4 eggs slightly beaten
1 tablspmayo
2 cups grated carrots (1 small bag of baby carrots worked good)
1/2 cup chopped walnuts
(1) 8.5 ounce can crushed pinapple with juice

Cream Cheese Frosting: (if frosting is too thick, add drops of milk)
1/2 cup butter softened
8 ounces cream cheese softened
2 cups confectioners sugar
1 teaspoon vanilla

How to make:

1. Preheat oven to 350F and grease pan.
2. Sift together flour, baking powder, soda, salt & cinnamon.
3. Add sugar, corn oil, eggs & mayo
4. Stir well.
5. Sir in the carrots, nuts & pineapple.
6. Spread the greased pan & bake for 30 minutes