Preheat over to 350°F. Grease three 8 inch round baking pans and set aside.  In a large bowl, whisk together Nu Life Market’s Gluten Free All-Purpose Flour, baking soda, salt, baking powder, cinnamon, ground nutmeg, and ground cloves.  In a separate mixing bowl, cream together sunflower oil, sugar, and brown sugar.  Beat in eggs one at a time until well blended.  Add in vanilla and mix well.  Slowly add flour mixture to wet ingredients.  Stir in carrots until well blended.  Pour equal amounts of batter into each prepared pan.  Bake for 25-30 minute or until a toothpick inserted into the center comes out clean.  Set aside on a rack to cool for 10 minutes. Remove from pan and cool completely on wire rack.

Frosting

• 1 cup Palm Shortening
• ½ cup Water
• 1 tbsp clear Vanilla
• 2 pounds Powdered Sugar

Beat together all ingredients until smooth and creamy.

Place one of the layers on desired serving tray or platter.  Frost only the top of the layer, and then place another cake on top of the first.  Frost only the top of the second layer.  Place the third cake on the top of the second layer.  Frost the sides and top of the layers.