Another Trek Into the Gluten Free World - Carrot Cake

Experimenting today w/a gluten free carrot cake recipe. I took a promising recipe & followed some of the comments for reducing sugar (and I put in brown instead of white) & fat. I then adjusted the fat in the recipe from oil to browned butter (which I'd seen on Gretchen's Bakery when she made her carrot cake). Instead of 1C nuts, I put in a total of 1C combo of pecans, chopped Craisins, & unsweetened coconut. Whew! Is that all I changed??  ;)

Oh, and I also made some GF cake release (1T GF pizza crust flour, 1T coconut oil, & 1T Crisco shortening) which worked amazingly! The recipe was for 2x9" pans but I used the Wilton 6" 5-layer pans and was also able to make 3 cupcakes. 

I wanted to be able to test this out so made sure there were cupcakes involved!

Doesn't look too bad, right? Tasty too!

Here's the original recipe: https://www.pinterest.com/pin/381469030915723407/

Be sure to read the comments as well, I found them very helpful. 

Update: Here's how the cake turned out...

It was delicious!! I used a Swiss buttercream and added in a stick of room temp cream cheese. What an amazing recipe.  You could not tell it was GF. That pizza flour worked wonders. I now need to test out the flour in another cake recipe to see how it performs.