Description
I have had many people try this and couldn’t believe how moist and delicious it was for gluten free.
Ingredients
- 1 cup white sugar
- 1 cup vegetable oil
- 3 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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- Beat white sugar and vegetable oil together in a bowl using an electric mixer until smooth and creamy; beat in eggs
- 1 at a time
- mixing well after each addition. Add 1/2 teaspoon vanilla extract and mix.
- Combine baking flour
- baking powder
- baking soda
- cinnamon
- and salt in a separate bowl; mix into sugar-vegetable oil until batter is smooth. Fold carrots into the batter; pour into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean
- about 35 minutes. Allow cake to cool completely
- at least 30 minutes.
- Beat cream cheese and butter together in a bowl using an electric mixer; beat in confectioners’ sugar
- a little at a time
- until icing is smooth and creamy. Add 1 teaspoon vanilla extract and beat well. Spread icing onto cake.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 1 hr 25 mins
Servings: 12