Easy Gluten-Free Carrot Cake
Ingredients
- 1 cup white sugar
- 1 cup vegetable oil
- 3 large eggs
- ½ teaspoon vanilla extract
- 1 ⅓ cups gluten-free all-purpose baking flour (such as Cup4Cup)
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 2 cups grated carrots
- ½ (8 ounce) package cream cheese
- ¼ cup butter, softened
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
Shop ingredients
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Instructions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- To make the carrot cake: Beat sugar and oil together in a bowl using an electric mixer until smooth and creamy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla.
- Combine baking flour, baking powder, baking soda, cinnamon, and salt in a separate bowl; beat into egg mixture until batter is smooth. Fold in carrots until incorporated.
- Pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Allow cake to cool completely for at least 30 minutes.
- To make the icing: Beat cream cheese and butter together in a bowl using an electric mixer until well combined. Beat in confectioners' sugar, a little at a time, until icing is smooth and creamy. Add vanilla and beat well.
- Spread icing onto cooled cake.
- Slice and enjoy!
Source
Original recipe: View Original
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