Pre-heat oven to 350 degrees Fahrenheit.
Cut a piece of parchment paper into a circle and fit it on the bottom of each 9-inch pan.
Spray the parchment paper lightly with cooking spray. Set the pans aside.
Prepare your carrots. Finely shred the carrots by hand using a small handheld grater, or with a food processor. Set the carrots aside.
In a separate bowl, add your gluten-free flour blend, xanthan gum (if needed), baking soda, baking powder, cinnamon, and salt.
Whisk the dry ingredients together to combine. Set the bowl aside.
Cream the granulated sugar, brown sugar, and eggs in the large bowl of a stand mixer using the paddle attachment.
Add in the extra virgin olive oil and vanilla then beat until smooth.
Add the dry ingredients to the wet ingredients and beat until blended.
Stir in the carrots and any optional add-ins (nuts, raisins, crushed pineapple, shredded coconut).
Pour the batter into the prepared pans.
Bake for approximately 50 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Remove from the oven and cool on a wire rack to room temperature.
Once cooled, carefully flip each pan over and remove the cake.
Place the cakes on a baking sheet or tray and chill in the refrigerator for 2-3 hours.
Frost your cake as desired.