Preheat oven to 350 degrees. Line a 9” Springform pan with parchment paper on the bottom.
In a large bowl, combine the flour, baking powder, baking soda, spices and salt. Stir well and set aside.
2 Cup Gluten Free 1-to-1 Flour Blend, 2 teaspoon Baking Powder, ½ teaspoon Baking Soda, 1 teaspoon Cinnamon, ½ teaspoon Ginger, ¼ teaspoon Nutmeg, ½ teaspoon Salt
Place the oil and brown sugar in a stand mixer and beat on medium speed for 2-3 minutes. Scrape down the bowl.
½ Cup Olive Oil, 1 Cup Light Brown Sugar
Add the eggs, one at a time, mixing about 60 seconds between each addition. Add the vanilla, mix for another 60 seconds. Scrape down the bowl.
3 Eggs, 1 teaspoon Vanilla
Turn the mixer to the lowest setting and slowly add half of the flour mixture followed by half of the applesauce. Repeat with the remaining flour and applesauce. Do not over mix - stop the mixer when there are still streaks of flour showing.
½ Cup Unsweetened Applesauce
Remove the bowl from the stand. Add in the carrots and fold together until incorporated.
2 Cup Carrots
Pour cake batter into prepared pan. Top with crumbles of the streusel topping.
Bake in preheated oven for 50-60 minutes, until the top springs back when gently poked.
Remove from oven and cool in the pan for 10 minutes. Then remove from the pan and continue to cool on wire rack. Wait until it’s completely cooled, around 1 hour, before adding the glaze.