Gluten-Free Carrot Zucchini Cake

1. Preheat oven to 350 F. Lightly grease and flour, with brown rice flour, 2 standard round 9″ cake pans. Set aside.
2. Begin making cake. Melt the butter in a microwave then allow it to cool.
3. In a large mixing bowl, combine melted butter, eggs and vanilla. Whisk together until combined. Add zucchini, carrots, raisins, and nuts. Mix until combined and set aside.
4. In another mixing bowl, sift together brown rice flour, potato starch, coconut flour, oat flour, tapioca starch, baking powder, baking soda, xanthan gum, salt, cinnamon, nutmeg, granulated sugar, and brown sugar. Once mixed together, add dry ingredients to wet and stir with a spoon or spatula until evenly combined and all the batter is wet.
5. Divide batter equally between cake pans and bake at 350 F for 30-35 minutes or until tops of cakes spring back with the touch of a finger and a toothpick inserted into the centers comes out clean. Remove from oven and cool on cooling racks for 10 minutes. Place a cooling rack on top of one cake pan and gently flip cake out of pan onto cooling rack. Place another cooling rack on top of the cake and holding both cooking racks, flip again so that cake ends up right side up. Repeat with the second cake. Allow to cool completely.
6. To make frosting: In a large bowl using an electric mixer, beat butter until smooth. Add 2 cups of powdered sugar and beat until combined and a paste forms. Add salt, sour cream, lemon juice, and vanilla. Beat until smooth. Add remaining powdered sugar and beat until smooth. Add cocoa powder and mix until combined. Beat on high for and additional 2 minutes.
7. Frost cake by placing one cake onto a platter and spread frosting the top. Place the second cake on top of frosting and then frost tops and sides of cake. Sprinkle top of cake with chopped pecans.